Cranberry Pumpkin Muffins
Spiced pumpkin muffins with chopped fresh cranberries — about 203 calories per muffin, 12 per batch.
Sodium is calculated without salt added to taste.
Per 1 serving of 12 — 1 muffin. Estimated; may vary.
Cranberry pumpkin muffins pair canned pumpkin with two cups of chopped fresh cranberries, so every bite has something tart against the sweet spiced crumb. The recipe makes 12 muffins; one comes to about 203 calories with 3 g of protein, and the cranberries add most of the fibre.
Chop the cranberries rather than leaving them whole. Whole berries burst into sour pockets and leave the crumb around them wet; halved or roughly chopped, they spread through the batter and the muffin bakes evenly. Fold them in last and stop as soon as they are distributed.
They freeze well for a month and thaw at room temperature in an hour, which makes them a good make-ahead breakfast or lunch-box snack. Frozen cranberries work straight from the freezer without thawing, and the pumpkin can be swapped for the same amount of mashed sweet potato.
Ingredients
Amounts below make 12 servings, one serving is 1 muffin.
- Wheat Flour (All-Purpose, Enriched)2 cups (250 g)
- Sugars3/4 cup (150 g)
- Baking powder3 teaspoons (14 g)
- Salt1/2 teaspoon (3.1 g)
- Ground cinnamon1/2 teaspoon
- Ground allspice3/4 teaspoon
- Soybean Oil1/3 cup (72 g)
- Egg (Whole, Raw)2 large
- Pumpkin (canned, unsalted)3/4 cup (184 g)
- Fresh cranberries2 cups, chopped (200 g)
- Chop the cranberries by pulsing them a few times in a food processor, or halve them with a knife; whole berries make wet pockets.
- Start checking at 15 minutes; a toothpick with a few moist crumbs is done, wet batter is not.
- Cool completely, then store in an airtight container for 2 days at room temperature or freeze up to a month.
- Contains: eggs, wheat (all-purpose flour).
- Dairy-free as written. A cup-for-cup gluten-free flour blend works in place of the all-purpose flour.
Method
- Wash your hands and all surfaces before you start.
- Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners.
- Sift the flour, sugar, baking powder, salt, cinnamon and allspice together in a large bowl.
- In another bowl, beat the oil, eggs and pumpkin until blended.
- Add the wet mixture to the dry all at once and stir just until moistened. Fold in the chopped cranberries.
- Spoon the batter into the liners, filling each about three-quarters full.
- Bake 15 to 30 minutes, until a toothpick in the centre comes out clean. Cool 5 minutes, then move to a rack.
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