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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.

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( 56 Ratings)

56 Ratings

5 Stars 43%

4 Stars 38%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 23 )

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Prep Time 15 min
Total Time 40 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Try these muffins with dried cherries instead of cranberries.

Take care not to overmix the batter. Overmixing can result in tough muffins with peaked tops and tunnels inside.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 300
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 180mg; 180%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 2g 2% Sugars 21g 21% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 10%;

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.

REVIEWS & COMMENTS

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1 - 3 of 23 Reviews View All

Posted 2/8/2013 11:00:51 PM REPORT ABUSE Seawoman said:

Rating:

Didn't add the fruit or nuts. Grated some fresh ginger instead of the dried. Added some vanilla. Used 1 1/2 cups of flour and 1/2 cup of corn meal. Yum!

This reply was: Helpful Inspiring

Posted 9/20/2012 11:08:08 AM REPORT ABUSE Grandmas2 said:

Rating:

This recipe seemed a little 'plain' to me, so I substituted: - Melted Butter for the oil (I'm a Paula Deen fan!) - Brown Sugar and white sugar - Extra Pumpkin - Extra Spices (Nutmag, Cinnamon, etc.) I also sprinkled extra Cranberries and Nuts on top. They were delicious.

This reply was: Helpful Inspiring

Posted 10/24/2011 5:00:42 PM REPORT ABUSE mandiluvcandy said:

Rating:

These were amazing!!! Brought them to the office & everyone wants the recipe! Will make year after year. My 5 yr old daughter loves them as a snack & my very picky husband loved them also. Only bad thing is they dried out pretty quickly. will use foil wrappers next time to preserve the pumpkin-y moisture :)

This reply was: Helpful Inspiring