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Hearty Pumpkin Cranberry Muffins
These pumpkin cranberry muffins are a wholesome fall treat, perfect to enjoy as part of your breakfast or as a snack at any time of day.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 213 kcal
Ingredients
- 1 ¼ cups whole wheat flour
- ½ cup rolled oats
- 2 tsp pumpkin spice
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ½ cup maple syrup
- ⅓ cup olive oil
- 1 large egg
- 1 cup fresh or frozen cranberries
- ½ cup dried cranberries
- ½ cup chopped pecans
Instructions
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Preheat the oven to 375 degrees F. Line a muffin tin with paper liners, or grease the tin.
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In a large mixing bowl, combine the flour, oats, pumpkin spice, baking soda, baking powder, and salt.
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In another large mixing bowl, combine the pumpkin, maple syrup, olive oil, and egg. Whisk until well combined.
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Add the dry ingredients to the wet ingredients, and stir until combined. Fold in the cranberries, dried cranberries, and pecans.
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Portion the batter into the prepared muffin tin. Bake at 375 degrees F on the center rack for 18-22 minutes, or until a toothpick pulls clean from the center of the muffins.
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Let cool in the pan for 10 minutes, then remove to a cooling rack to finish cooling. Enjoy!
Recipe Notes
Nutrition analysis (approximate per muffin): 213 calories, 10 g fat, 1.5 g saturated fat, 175 mg sodium, 29 g carbohydrate, 3 g fiber, 14 g sugar, 3.5 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 7%, Potassium: 3%