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Cranberry Pumpkin Muffins


2 cups (500 mL) all-purpose flour
2 1/2 teaspoons (12 mL) baking powder
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) ground cinnamon
1/2 teaspoon (2 mL) ground allspice
1/4 teaspoon (1 mL) grated nutmeg
3/4 cup (175 mL) granulated sugar
1/3 cup (75 mL) canola oil
2 eggs
1 1/4 cups (300 mL) canned pumpkin (not pumpkin pie filling)
1/2 cup (125 mL) milk
2 cups (500 mL) fresh or frozen cranberries, chopped (do not thaw, if frozen)
1/2 cup (125 mL) chopped walnuts


Sift dry ingredients together; set aside.

In mixer bowl, combine oil, eggs, pumpkin and milk. Stir in dry ingredients just until moistened. Do not over-mix. Fold in cranberries and nuts.

Fill 12 well-greased medium muffin cups two-thirds full. Bake in a preheated 400°F (200°C) oven for 20 to 25 minutes, or until muffins are golden in colour and spring back when lightly pressed.

Let cool for a few minutes before turning out on a rack. Serve warm. Makes 12 muffins.

Cranberry Pumpkin Muffins

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