Cranberry Pumpkin Muffins

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Ready Time: 45 Min
  • Servings: 24 servings


  • 1/2 cup butter or margarine
  • 2 1/2 cup sugar
  • 4 count eggs
  • 1 1/2 cup pumpkin canned
  • 3 cup flour
  • 3/4 cup flour whole wheat
  • 4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3 cup cranberries
  • 3/4 cup walnuts chopped


    1. Grease muffin cups or line with paper liners; set aside. Preheat oven to 350 degrees.
    2. In a mixing bowl, cream sugar and butter or margarine. Add eggs, one at a time, beating well after each addition. Add pumpkin and blend well. Combine flours, baking powder and salt; sift together. Add sifted dry ingredients alternately with milk to pumpkin mixture. Coarsely chop cranberries and stir in to batter along with nuts. Spoon or pour batter into prepared muffin cups, filling each cup three-fourths full.
    3. Bake at 350 degrees for 25 to 30 minutes.
Nutritional Information
Cranberry Pumpkin Muffins

Servings Per Recipe: 24 servings

Amount Per Serving

Calories: 210

  • Total Fat: 7g
  • Cholesterol: 45mg
  • Sodium: 180mg
  • Total Carbs: 34g
  •     Dietary Fiber: 2g
  • Protein: 4g


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