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Healthy Pumpkin Cranberry Muffins

4

55 min

Healthy Pumpkin Cranberry Muffins

Healthy Pumpkin Cranberry Muffins Photo 1

Time

55 min

Serving

12 persons

Calories

149

Rating

4.00★ (83)

Cuisine

Author: Victoria Buriak
These pumpkin and cranberry muffins are healthy, delicious, and low-fat. Don't let the long ingredient list fool you — these tasty treats are easy to prepare with whole grains, oats, and more.

Ingredients

  • milk: 0.5 cup
  • ½ teaspoons white vinegar: 1 piece
  • whole wheat flour: 0.5 cup
  • all-purpose flour: 0.5 cup
  • quick cooking oats: 0.5 cup
  • baking soda: 1 tsp
  • ground ginger: 0.75 tsp
  • baking powder: 0.5 tsp
  • ground cinnamon: 0.5 tsp
  • ground nutmeg: 0.25 tsp
  • salt: 0.25 tsp
  • canned pumpkin: 1 cup
  • packed brown sugar: 0.5 cup
  • white sugar: 0.25 cup
  • vegetable oil: 2 Tbsp
  • egg: 1 piece
  • fresh cranberries: 0.5 cup (coarsely chopped)
  • cranberries: 0.25 cup (dried)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
    Healthy Pumpkin Cranberry Muffins Photo 2
  2. Stir milk and vinegar together in a small bowl.
    Healthy Pumpkin Cranberry Muffins Photo 3
  3. Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
    Healthy Pumpkin Cranberry Muffins Photo 4
  4. Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
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  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.
    Healthy Pumpkin Cranberry Muffins Photo 6

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