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Pumpkin Cranberry Mini Breakfast Muffins

Franci Cohen

Need something new to do with pumpkin? Try these pumpkin cranberry breakfast muffins!

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tIngredients:

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  • 1 cup all-purpose flour
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  • 1 cup oat flour (or fresh oats finely ground into a flour)
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  • 3/4 cup sugar
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  • 1 tsp baking soda
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  • 1/4 tsp salt
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  • 1-1/2 tsp cinnamon
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  • 1/4 tsp nutmeg
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  • 1-1/4 cups canned pumpkin puree
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  • 1 large egg, lightly beaten
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  • 1/4 cup canola oil
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  • 1 cup nonfat milk
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  • 1 cup fresh cranberries

tDirections:

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  1. Preheat oven to 350 degrees.
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  3. Spray a mini muffin pan with nonstick cooking spray.
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  5. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg.
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  7. Combine pumpkin, beaten egg, oil and milk in a separate bowl.
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  9. Make a well in dry ingredients and add pumpkin mixture and stir until combined. Lastly, fold in cranberries.
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  11. Fill muffin cups and bake for 17-22 minutes.

Nutritional Info (per muffin):

t 144.5 kcal

t 1.25 gram of fat

t 2.3 grams of fiber

t4.5 grams protein

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More pumpkin recipes

tNo bake pumpkin brulee

tCinnamon pumpkin ice cream sandwiches

tBoozy pumpkin pie milkshake recipe

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