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Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins with pecans are great for breakfast or as a side at Thanksgiving. Perfect for the Fall season!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: easy muffin recipes, pumpkin muffins
Servings: 12 muffins

Ingredients

  • 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

Instructions

  • Preheat oven to 400 degrees F. Line 12 regular-sized muffin cups with paper liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.
  • Stir in the pumpkin, oil, eggs, cranberries and pecans just until moistened (do not over mix!)
  • Divide batter evenly among muffin cups, to the top.
  • Bake 20-22 minutes until a toothpick inserted in the center comes out clean.
  • Let rest 10 minutes and enjoy!

Nutrition

Calories: 291kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 113mg | Potassium: 201mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3228IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg