Cranberry Pumpkin Muffins


by: Hollie Schroeder



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serves: 6

1 1/2 c whole wheat pastry flour

1/2 tsp baking powder

1/8 tsp salt

1/3 c agave nectar

1/4 c canned organic pumpkin

4 tbsp olive oil

2 tsp grated orange zest

1/3 c almond milk

1/3 c - 1/2 fresh cranberries

Nutrition Facts
Cranberry Pumpkin Muffins

Servings Per Recipe: 6

Amount per Serving

Calories: 246

  • Total Fat: 9.7 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 56.4 mg
  • Total Carbs: 37.6 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 13.5 g
  • Protein: 3.2 g

how is this calculated?

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1.  Preheat the oven to 375F. Line a 6 muffin baking pan with paper cups or grease it with some baking spray.

2.  In a bowl combine the whole wheat pastry flour, baking powder and salt. Set aside.

3.  In another bowl whisk the pumpkin, agave nectar, grape-seed oil and orange zest.

4.  Slowly combine the dry ingredients into the wet once.

5.  A little at a time add the almond milk followed by the fresh cranberries. Stir until just combined. Do not over-mix!

6.  Scoop the batter into the prepared baking pan and bake for about 23-25 minutes until a toothpick inserted in the center comes out clean.

7.  Enjoy!

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