Cranberry Pumpkin Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin muffins studded with tart dried cranberries and crunchy pecans, spiced with cinnamon and ginger. A fall-inspired breakfast or snack that's perfect for Thanksgiving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour (, spooned and leveled)
- 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 cup canned pumpkin puree ((just 1 cup, not the entire can))
- 1/2 cup canola oil
- 2 large eggs
- 1 cup dried cranberries
- 1/2 cup chopped pecans
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 86mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 23mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 86MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.