Thanksgiving

Pumpkin-Cranberry Nut Muffins is for Breakfast.

Pumpkin-Cranberry Nut Muffins takes 15 minutes to prepare.

Pumpkin-Cranberry Nut Muffins takes 20 minutes to cook.

Pumpkin-Cranberry Nut Muffins makes 12 servings.

The ingredients for Pumpkin-Cranberry Nut Muffins are:

1/2 C + 2 TBS Whole wheat flour
1/2 C All purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp Pumpkin Pie Spice
1 egg
1/4 C brown sugar (packed)
3/4 C pumpkin puree
2 TB canola oil
1/2 C whole fresh or frozen cranberries
1/4 C chopped walnuts

Here is how you make Pumpkin-Cranberry Nut Muffins:

Preheat oven to 400 degrees. With a fork, mix dry ingredients (except sugar) together in a separate bowl. Whisk together brown sugar, egg, oil, pumpkin puree until smooth. Fold in cranberries and walnuts. Mix lightly until moistened--do not over-mix. Batter will be firm and not runny. Spoon into 12 paper cupcake holders. Bake for 18 to 22 minutes or until toothpick comes out of the middle clean. Cool on wire rack. If not eating all right away, store in the refrigerator. Warm individual muffins for 20 seconds in the microwave. 93 calories per muffin--great for breakfast.Number of Servings: 12Recipe submitted by SparkPeople user TERIANA.

The nutritional information for Pumpkin-Cranberry Nut Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 93.4

• Total Fat: 3.5 g
• Cholesterol: 17.7 mg
• Sodium: 119.0 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 1.7 g
• Protein: 2.4 g

The dietary needs meet for Pumpkin-Cranberry Nut Muffins is Lactose Free