Perfect for a holiday brunch or an on-the-go, autumn-inspired breakfast, these pumpkin cranberry muffins are a great way to make use of fall flavors as the temperatures start to drop. Serve these delicious muffins with Greek yogurt, a side of scrambled eggs or a glass of cold milk for a little added protein, creating a balanced breakfast to keep you going, going, going, this fall!
Pumpkin Cranberry Muffins
Recipe adapted from Cooking Light
1½ cups whole wheat pastry flour (or gluten free 1:1 all purpose flour for gluten free)
1 tsp. baking soda
¾ tsp. ground ginger
½ tsp. baking powder
¼ tsp. salt
⅛ tsp. ground cloves (or pumpkin pie spice)
1 cup sugar
1 cup canned pumpkin
½ cup low-fat buttermilk (see note below to make dairy free/vegan)
¼ cup packed light brown sugar
2 Tbsp. canola oil
1 large egg
⅔ cup sweetened dried cranberries
- Preheat oven to 375°F. Line muffin tin with muffin cup liners.
- Measure flour, baking soda, ginger, baking powder, cinnamon, salt and cloves into a medium mixing bowl; stir well with a whisk.
- Add sugar, pumpkin, buttermilk, brown sugar, canola oil and egg to a large mixing bowl. Mix with an electric mixer at medium speed until well blended; about 3 minutes.
- Slowly add flour mixture to sugar mixture, mixing at low speed just until combined. Fold cranberries into mixture.
- Spoon batter into lined muffin cups, distributing evenly. Bake for 25 minutes or until muffin tops spring back when lightly touched. Remove muffins immediately from pan and place on wire rack to cool slightly before enjoying.
To make dairy free/vegan: Place ½ Tbsp. lemon juice or apple cider vinegar in ½ cup measuring cup. Fill remainder with favorite dairy free milk alternative and substitute for buttermilk in this recipe.
Yield: 12 (1 muffin) Servings
*Per Serving: Calories 170, Total Fat 3g (Saturated 0g, Trans 0g), Cholesterol 15mg, Sodium 200mg, Total Carbohydrate 36g (Dietary Fiber 3g), Protein 3g, Vitamin A 50%, Vitamin C 0%, Calcium 4%, Iron 6%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding. Emily Schwartz is a Registered Dietitian Nutritionist (RDN) with Festival Foods.
Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.