Go Back
Print

Cranberry Pumpkin Muffins

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 muffins
Calories 180
Enjoy these moist and flavorful muffins combining pumpkin and cranberries, perfect for a cozy breakfast or snack.

Ingredients

Dry ingredients

  • 2 cups whole wheat or gluten-free flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt

Wet ingredients

  • 1 tbsp coconut oil or unsalted butter, melted and cooled slightly
  • 2 large egg whites egg whites, room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup pumpkin purée, room temperature
  • ¼ cup plain nonfat Greek yogurt
  • ⅓ cup pure maple syrup
  • ¼ cup nonfat milk
  • 1 cup fresh cranberries, chopped

Instructions 

  • Preheat oven to 350°F (175°C) and prepare muffin cups with spray.
  • Mix dry ingredients in a bowl; whisk wet ingredients in another, then combine.
  • Alternate adding dry mixture and milk to the wet, then fold in most cranberries.
  • Divide batter into cups, press remaining cranberries on top, and bake for 21-24 minutes.
  • Cool muffins for 5 minutes before transferring to a wire rack.

Notes

For extra flavor, add a sprinkle of cinnamon on top before baking.
Calories: 180kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: cranberries, Muffins, pumpkin