Pumpkin Cran-Raisin Muffins

Beth M.

By
@BakinTime

I work part-time for five months of the year, and to start the day I love muffins and coffee as soon as I get up. These are my creation. Adjust the amount of cranberries and raisins to suit your tastes. Someone might like a streusel topping. I like "less-sweet" muffins, so I left them plain on top.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

12 (if one per person)

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c
a/p flour
1/2 c
whole wheat flour
1 Tbsp
baking powder
1 tsp
cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves (optional)
1/2 c
light brown sugar
1 c
canned, pure pumpkin, all natural
1
whole egg, beaten
1 c
fat-free milk
1/2 c
chopped, fresh cranberries
1/2 c
raisins
1 Tbsp
safflower oil

Directions Step-By-Step

1
Measure first seven ingredients and place in a large mixing bowl. Blend thoroughly.
2
In another bowl, measure the remaining six ingredients, and stir well.
3
Combine the two mixtures.
4
Preheat the oven to 425 degrees. Spray muffin tin with non-stick oil. Makes one dozen medium size muffins.
5
Spray an ice cream scoop with oil also; and measure the batter into muffin tin.
6
Bake muffins for twenty-five minutes. Cool on a rack and loosen muffins while hot.
7
Optional: pecans or walnuts could be added to batter.
8
Optional: Spices could be varied, I might use nutmeg next time in place of ground cloves.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat, Low Sodium