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
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
-
Step1Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
-
Step2In 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.
-
Step3Bake 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 1/2Tips from the Betty Crocker Kitchens
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