Cranberry Pumpkin Muffins in Minutes

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Cranberry Pumpkin Muffins in Minutes

Quick Cranberry Pumpkin Muffins

Updated on January 14, 2022

  • 2 eggs, slightly beaten

  • 2 cups white sugar

  • 1 cup solid pack pumpkin

  • ½ cup corn oil

  • 2 tablespoons orange zest

  • 2 ½ cups all-purpose flour

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ cups cranberries, halved

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

  2. Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

  3. Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.

  4. Scoop batter into prepared muffin cups.

  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts (per serving)

166Calories5g Fat29g Carbs2g Protein
Nutrition FactsServings Per Recipe24Calories166% Daily Value *Total Fat5g7%Saturated Fat1g4%Cholesterol14mg5%Sodium131mg6%Total Carbohydrate29g10%Dietary Fiber1g4%Total Sugars17gProtein2gVitamin C2mg11%Calcium10mg1%Iron1mg5%Potassium49mg1%

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