Pumpkin-Cranberry Muffins

Pumpkin-Cranberry Muffins

Brighten breakfast—or mid-afternoon, for that matter—with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

12

muffins

2
cups Gold Medal® all-purpose flour
3/4
cup sugar
3
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon salt
1
cup canned pumpkin (not pumpkin pie filling)
1/2
cup vegetable oil
2
eggs
1
cup sweetened dried cranberries
1/2
cup chopped pecans
Coarse sugar, if desired
  1. Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
  2. In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
  3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Try these muffins with dried cherries instead of cranberries.
Success
Take care not to overmix the batter. Overmixing can result in tough muffins with peaked tops and tunnels inside.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 300
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 180mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 2g,
    • Sugars 21g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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