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Pumpkin-Cranberry Muffins

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By Betty Crocker Kitchens
Updated Sep 30, 2009
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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.

Pumpkin-Cranberry Muffins

  • Prep Time 15 min
  • Total 40 min
  • Servings 12
  • Ingredients 12
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
  • Step 
    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.
  • Step 
    3
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

Nutrition

300 Calories
14g Total Fat
4g Protein
40g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
300
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
180mg
8%
Potassium
100mg
3%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
9%
Sugars
21g
Protein
4g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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