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Whole Grain Cranberry Pumpkin Muffins

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Course Breakfast

Ingredients
  

  • 2 cups whole grain flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon allspice
  • 1/3 cup olive oil
  • 2 eggs large
  • 3/4 cup pumpkin canned
  • 2 cups cranberries fresh, chopped, frozen, or dried

Instructions
 

  • Wash hands with soap and water.
  • Preheat oven to 400 °F.
  • Sift together dry ingredients (flour through allspice) and set aside.
  • Beat oil, eggs, and pumpkin together until well blended.
  • Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
  • Fold in cranberries.
  • Spoon into paper lined muffin cups.
  • Bake at 400 °F for 15 to 20 minutes.

Notes

Pumpkin Post and Banana Beat Newsletters
University of Massachusetts Extension
Nutrition Education Program