Cranberry Pumpkin Muffins are the perfect recipe for fall. You’ll find pumpkin and cranberries to be a dynamic duo because of their nutritious (and delicious) offerings in this recipe from our friends at JoCo E. A. T. S.
Thanks to the canned pumpkin, each muffin provides about 35% of the daily requirement for Vitamin A. It contains lots of beta carotene, the name for Vitamin A in our food. It is known to help support our vision, immune system, skin and lungs.
Let’s also give a shout out to the cranberries. They are rich in antioxidants which may help reduce inflammation and support our urinary tracts.
Enjoy these for breakfast, snack or dessert this fall.
Cranberry Pumpkin Muffins
2 cups flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon allspice
1/3 vegetable oil
2 large eggs
3/4 cup unsalted canned pumpkin
2 cups cranberries, chopped (fresh or frozen)
- Clean work area with warm, soapy water. Wash hands with soap and warm water for 20 seconds.
- Preheat oven to 400 F.
- In a bowl, combine the first 6 ingredients.
- In a separate bowl, beat the oil, eggs and pumpkin together.
- Add the pumpkin mixture to the dry ingredients. Stir until moistened.
- Fold in the chopped cranberries.
- Spoon in to 12 paper-lined muffin cups.
- Bake for 25 to 30 minutes.