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Pumpkin cranberry muffins

Makes 12 muffins


  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 2 ½ tsp. pumpkin pie spice
  • ½ tsp. salt
  • 1 egg
  • ⅔ cup brown sugar, unpacked
  • 2 Tbsp. vegetable oil
  • 1 cup pumpkin puree
  • ¼ cup nonfat plain yogurt
  • ½ cup fresh or frozen/thawed cranberries


Preheat oven to 400° F. Coat muffin tins with cooking spray.

In a bowl, whisk together flour, baking powder, pie spice and salt; set aside. In a separate bowl, beat together egg, brown sugar and oil with an electric mixer until smooth. Add the pumpkin puree and yogurt and beat again. Add dry ingredients and cranberries to the liquid ingredients and stir just until dry ingredients are moistened.

Spoon batter into prepared muffins tins, filling about two-thirds full. Bake 15 to 20 minutes, or until lightly browned and a toothpick inserted near the center comes out clean. Set tin on a wire rack to cool.

Nutrition analysis per muffin: 140 calories, 3 g fat, 3 g protein, 25 g carbohydrate, < 1 g fiber, 170 mg sodium

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