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Cranberry Pumpkin Muffins
Source: Food Stamp Nutrition Connection

Pumpkin muffins with the sweet-tart tang of cranberries.

Prep Time: 30 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1 1/2 Fat , 1/2 Fruits , 1/2 Meat , 1 Other Carbs , 1 1/2 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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2 cup  white all purpose flour
0 3/4 cup  sugar
3 tsp  low sodium baking powder
0 1/2 tsp  salt
0 1/2 tsp  ground cinnamon
0 3/4 tsp  ground allspice
0.3333 cup  vegetable oil
2 each  eggs
0 3/4 cup  Pumpkin, canned, unsalted
2 cup  Cranberries, fresh, chopped
  1. Preheat oven to 400 degrees F.
  2. Sift together dry ingredients (flour through allspice) and set aside.
  3. Beat oil, eggs, and pumpkin together until well blended.
  4. Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened. Fold in chopped cranberries.
  5. Spoon into paper lined muffin cups.
  6. Bake for 15 to 30 minutes.

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