Cranberry Sauce Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin muffins swirled with cranberry sauce and topped with a cinnamon-sugar streusel. These soft, fluffy muffins are perfect for fall mornings and use up leftover cranberry sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup canned pumpkin puree ((120 grams))
- ⅓ cup avocado oil
- ⅓ cup milk
- 1 large egg
- 1 tsp pure vanilla extract
- ½ cup granulated sugar ((100 grams))
- 1 cup all-purpose flour ((120 grams))
- 1 tsp ground cinnamon
- ¼ tsp pumpkin spice ((optional))
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓-½ cup whole berry or smooth cranberry sauce
- 2 TBSP unsalted butter ((28 grams) melted)
- ⅓ cup all-purpose flour ((40 grams))
- ¼ cup brown sugar ((50 grams))
- ½ tsp ground cinnamon
- ⅛ tsp salt
At a glance
PER SERVING · TIME 36M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 24m
- Sodium
- 220mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.