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November 21, 2010

Low Fat Cranberry Pumpkin Muffins

After seeing a tweet from a friend searching for a healthy Pumpkin Muffin recipe, I quickly recalled that I made delicious Cranberry Pumpkin Muffins last year and they were a hit at my bakery.

I am posting the recipe here, just in time for Thanksgiving.  These muffins are "just right" in terms of sweetness and are actually low fat...weighing in at under 200 calories per muffin. 

These yummy treats are best served warm and are incredibly moist. I actually made "mini-muffins" for Thanksgiving Breakfast last year... Great complement to your morning coffee! The flavor just screams "Fall"!

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 cup pumpkin puree
  • 1 large egg, lightly beaten
  • 1/4 cup canola oil
  • 1 cup nonfat milk
  • 1 cup fresh cranberries, chopped
*** I sometimes add 1/2 cup chopped walnuts, but this will slightly increase the calories (It's worth it)


Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes.
Makes 12 muffins

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