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Pumpkin Cranberry Muffins Recipe

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This recipe for Pumpkin Cranberry Muffins is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups unbleached all-purpose flour
1 tbsp baking powder
1 1/2 tsp pumpkin pie spice
1 egg
1/2 cup packed brown sugar (or part Splenda©)
2 tbsp vegetable oil (or applesauce)
1 cup unsweetened pumpkin puree
1/4 cup nonfat, gelatin-free plain yogurt
1 1/2 cup fresh (or frozen and thawed) cranberries
Directions:
Directions:
Preheat oven to 400º. Coat one 12-cup muffin tin with cooking spray or use cupcake papers. Whisk flour with baking powder and pumpkin pie spice and set aside. Beat eggs, brown sugar, and oil with mixer on medium until smooth. Add pumpkin puree and yogurt and beat again. Mix flour and cranberries into batter by hand just until combined. Spoon into muffin cups until 2/3 full. Bake 15-20 minutes until lightly browned and toothpick comes out clean. Set tin on rack to cool 10 minutes.

 

 

 

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