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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cranberry Pumpkin Muffins

Source: Food Stamp Nutrition Connection

Pumpkin muffins with the sweet-tart tang of cranberries.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	203.9

Total Carbs	32.6 g

Dietary Fiber	2.0 g

Sugars	13.8 g

Total Fat	7.2 g

Saturated Fat	1.2 g

Unsaturated Fat	4.2 g

Potassium	207.6 mg

Protein	3.5 g

Sodium	111.3 mg

Dietary Exchanges 7.2 Fat, 0.1 Fruits, 0.2 Meat, 0.7 Other Carbs, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup white all purpose flour 0.75
0 3/4 cup sugar 3.0
3 tsp low sodium baking powder 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp ground cinnamon 0.75
0 3/4 tsp ground allspice 0.3333
0.3333 cup vegetable oil 2.0
2 each eggs 0.75
0 3/4 cup Pumpkin, canned, unsalted 2.0
2 cup Cranberries, fresh, chopped

Directions

Preheat oven to 400 degrees F.
Sift together dry ingredients (flour through allspice) and set aside.
Beat oil, eggs, and pumpkin together until well blended.
Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened. Fold in chopped cranberries.
Spoon into paper lined muffin cups.
Bake for 15 to 30 minutes.