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Healthy Pumpkin Cranberry Muffins

Healthy Pumpkin Cranberry Muffins

Cost $9, save $11

Source: Recommended by CookPal

  • 30 Min
  • 12 Servings
  • $9

INGREDIENTS

  • Liquid ingredients

    • 🥛 ½ cup milk
    • 1 ½ teaspoons white vinegar
    • 2 tablespoons vegetable oil

  • Dry ingredients

    • ½ cup whole wheat flour
    • ½ cup all-purpose flour
    • ½ cup quick cooking oats
    • 1 teaspoon baking soda
    • ¾ teaspoon ground ginger
    • ½ teaspoon baking powder
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 🧂 ¼ teaspoon salt

  • Sugars and sweeteners

    • ½ cup packed brown sugar
    • ¼ cup white sugar

  • Fruit and eggs

    • 1 cup canned pumpkin
    • 🥚 1 large egg
    • ½ cup coarsely chopped fresh cranberries
    • ¼ cup dried cranberries

STEPS

1

Preheat the oven to 375°F (190°C). Line 12 muffin cups with paper liners.

2

Stir milk and vinegar together in a small bowl.

3

Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.

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.

5

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

6

Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

149

Calories

  • 3
    Protein
  • 28
    Carbs
  • 3
    Fats

💡 You can substitute fresh cranberries with frozen ones if not in season.For a vegan option, replace the egg with a flaxseed or chia seed mixture.Adding a sprinkle of toasted oats on top before baking can enhance the texture and aesthetic appeal.These muffins freeze well; store them in a freezer bag for up to 3 months.