Pumpkin Cran-Raisin Muffins

Beth M.


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.


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12 (if one per person)
10 Min
25 Min


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  • 1 c
    a/p flour
  • 1/2 c
    whole wheat flour
  • 1 Tbsp
    baking powder
  • 1 tsp
  • 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
  • 1 Tbsp
    safflower oil

How to Make Pumpkin Cran-Raisin Muffins


  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.

Printable Recipe Card

About Pumpkin Cran-Raisin Muffins

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

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