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.


☆☆☆☆☆ 0 votes

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
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


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