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Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins

These Cranberry Pumpkin Muffins are a healthy after school snack, or Halloween or Thanksgiving treat! 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 163kcal



  • Preheat oven to 375. 
  • Lightly spoon the flour into a dry measuring cup and level with a knife.  Do the same with the whole wheat pastry flour.  Whisk the flours with the next 6 ingredients to combine. 
  • Combine the granulated sugar and the next 5 ingredients in a large bowl.  Beat for about 3 minutes at medium speed.  
  • Add the flour mixture to the sugar mixture.  Beat at low speed until just combined.  Fold in cranberries. 
  • Place 12 cupcake liners in a muffin tin and spray lightly with cooking spray.  Divide batter evenly into the cups.  
  • Bake for 25 minutes, or until muffins spring back when lightly touched. 
  • Remove from pan and cool on a wire rack. 


Calories: 163kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Cholesterol: 15mg | Sodium: 159mg | Potassium: 115mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3205IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1.1mg