"Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!" — simplytater
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1 1/2 teaspoons
whole wheat flour
quick cooking oats
packed brown sugar
coarsely chopped fresh cranberries
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.
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!'
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.
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!
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.
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.
imo these muffins should be called "low-fat, low-sugar" but that's fine with me as I'm always trying to find healthy ways to eat home-baked treats! I didn't add fresh cranberries as I find them too tart in baked goods (and it's lucky I didn't as these muffins aren't terribly sweet) but I did add orange dried cranberries and they added wonderful flavor. I also added dry roasted slivered almonds and a dab of fresh pureed ginger as I was out of dried, which added some much needed flavor, as well. I think this is a solid base recipe that needs additions/variations so they don't turn out too bland.
AMAZING!!! They were soft and moist, and so delicious. I substituted another 1/4 cup of dried cranberries instead of fresh, and it still came out well. Also, it only took me 20 minutes to bake.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthy Pumpkin Cranberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 30
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