• Email
  • Pin It

Cranberry Pumpkin Muffins


Contributed by:

Cranberry Pumpkin Muffins


1 comment | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Cranberry Pumpkin Muffins

As Thanksgiving approaches put together the two ingredients together for a hearty brunch the day after. Being on the heavy side they don't rise much but are tasty and satisfying. Cranberries are easier to halve when frozen.


  • Prep Time : 30-45 minutes min
  • Cook Time : 40 minutes min
  • Ready Time : 1 hour, 10 min


24 muffins


  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1-1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon all spice
  • 1/2 cup melted margarine
  • 2-1/2 cup thick pureed pumpkin drain it first if pumpkin is too watery.
  • 2 eggs lightly beaten
  • 2 cups cranberries cleaned and halved
  • l/2 teaspoon salt optional


Preheat oven to 350F.
Combine in a large bowl all purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda,allspice and salt (if desired).
Stir all ingredients mix well.
Add margarine, pumpkin and egss, stirring the ingredients until moist. Stir in cranberries. Spoon the batter into 24 greased muffin tins.
Put in oven for 40 minutes or until a tester inserted into the center of muffin comes out clean.

About zafona


Israeli/American, asst.morah




One Response to Cranberry Pumpkin Muffins

  1. Baking powder is listed in directions but not ingredients – how much?

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in


, , , , ,