Pumpkin Cranberry Whole Grain Muffins

(Makes 14 muffins with 17 grams of whole grain each)


1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
1 cup white whole wheat flour (may be labeled as whole wheat pastry flour)
1 cup oat flour
1 cup pumpkin puree (not pie filling)
½ cup brown sugar
1 large egg, lightly beaten
2 Tbsp. olive oil
1 cup nonfat milk
1 cup fresh cranberries

Streusel Topping:
3 Tbsp. brown sugar
1½ tsp. butter
1½ tsp. white whole wheat flour
½ tsp. ground cinnamon


  • Preheat oven to 375 degrees. Coat muffin pan with nonstick spray.
  • Combine dry ingredients baking powder through oat flour in a large bowl.
  • Combine moist ingredients pumpkin through milk with sugar.
  • Make a well in dry ingredients; add moist ingredients and stir to combine. Fold in cranberries.
  • Make topping: Cut butter into sugar, flour and cinnamon. Sprinkle one teaspoon on each muffin.
  • Bake 18 to 20 minutes.

Nutrition Analysis:

Sat Fat: .8 gramsCholesterol: 16.5 mg
Protein: 4.5 gramsFiber: 3.6 grams
Carbohydrate: 26.8 gramsSodium: 197 mg


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