Healthy Pumpkin Cranberry Muffins Recipe - Allrecipes.com
Healthy Pumpkin Cranberry Muffins Recipe
  • READY IN 55 mins

Healthy Pumpkin Cranberry Muffins

Recipe by  

"Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!"

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Ingredients Edit and Save

Original recipe makes 1 dozen cupcakes Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees 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. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.
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Footnotes

  • Cook's Note:
  • Milk and vinegar mixture is a simple substitute for buttermilk, which I seldom have on hand in my kitchen. 1/2 cup buttermilk could be used instead. Feel free to change the ratio of dried to fresh cranberries to adjust sweetness, or substitute nuts, chocolate chips, or other dried fruit.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2013

I substituted coconut flour/almond meal flour for the AP flour. I also sub'd applesauce/coconut oil for the veg. oil. Instead of muffins I put in 7x10 pan and sprinkled coconut on the top. Delicious and good for you.

 
Most Helpful Critical Review
Sep 27, 2014

It was a weird combination for me. They were edible but I wouldn't make them again.I added some vanilla to them and also added chocolate chips.

 
Sep 02, 2013

I used all whole wheat flour, and old fashioned oats (not quick oats) and they were still delicious. You wouldn't know the recipe was 'healthy!'

 
Aug 22, 2013

Yum! I substituted extra whole wheat flour for the all purpose flour. I live at high altitude but these turned out perfect, so moist and flavorful, not dense at all. I will definitely bake these again.

 
Dec 08, 2013

If you take half the white sugar in the recipe and use it to coat the fresh cranberries before adding them to the batter, they bake up sweet in the muffin.

 
Nov 22, 2013

Great muffins! I left out the white sugar, and used all dried cranberries instead of fresh. Also added some chopped walnuts. They tasted great, and not too sweet. I calculated 120 calories per muffin, not too bad!

 
Oct 14, 2013

This will be my staple pumpkin recipe from now on. Like others have said it doesn't seem like a "healthy" recipe. The ginger does add a unique flavour - it makes you stop and think - what's different about this muffin? But it is not overwhelming and I wouldn't change it. I have used both fresh and dried cranberries - made it twice in the past week and a double batch the second time because it is such a great seasonal recipe- but I actually prefer the dried cranberries.

 
Aug 14, 2013

This is a fall favorite. I substituted extra oats for the all purpose flower and left out the white sugar entirely. I used extra fresh chopped cranberries instead of adding dried.

 

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Nutrition

  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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