Snack

Pumpkin Cranberry Muffins/Loaf is for Snack.

Pumpkin Cranberry Muffins/Loaf takes 10 minutes to prepare.

Pumpkin Cranberry Muffins/Loaf takes 60 minutes to cook.

Pumpkin Cranberry Muffins/Loaf makes 24 servings.

The ingredients for Pumpkin Cranberry Muffins/Loaf are:

2 cup No Name Whole Wheat Flour
1 tsp Magic Baking Powder
0.6 gram(s) Arm & Hammer Baking Soda
0.5 gram(s) No Name Cinnamon
0.5 tsp Cloves, ground
0.5 tsp Ginger, ground
0.25 tsp ground mace (by SHIRHPP)
0.25 tsp Allspice
24 tsp Lactantia My Country Unsalted Cultured Butter
48 tsp Granulated Sugar
1 cup Farmers Market Organic Pumpkin Puree (by TANGO_MAUREEN)
1 serving Tropicana Orange Juice (8 oz)
227 gram(s) Great Vale Cranberries

Here is how you make Pumpkin Cranberry Muffins/Loaf:

DirectionsPreheat oven to 325?F.Sift together flour, baking soda and baking powder and spices and set aside.In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin pur?e, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.Spoon batter into loaf pan and bake in centre of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.Serving Size: 24Number of Servings: 24Recipe submitted by SparkPeople user JEZEBEL99.

The nutritional information for Pumpkin Cranberry Muffins/Loaf is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 113.5

• Total Fat: 4.2 g
• Cholesterol: 10.0 mg
• Sodium: 20.1 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 1.4 g
• Protein: 1.6 g