Cranberry Pumpkin Muffins


by: Roxana GreenGirl

I was craving some pumpkin goodies but after seeing fresh cranberries at the store the idea of combining the two seemed like a great idea. And oh boy, what a delicious combo. The sweetness of the pumpkin goes well with the tartness of fresh cranberries. The agave nectar used as a sweetener gives the muffins a unique flavor enhances by the orange zest.


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serves: 6

1 1/2 c whole wheat pastry flour

1/2 tsp baking powder

pinch of salt

1/3 c agave nectar

1/4 c canned organic pumpkin

4 tbsp grape-seed oil

1 small grated zest from orange

1/3 c almond milk

1/3 c to 1/2 fresh cranberries

Nutrition Facts
Cranberry Pumpkin Muffins

Servings Per Recipe: 6

Amount per Serving

Calories: 242

  • Total Fat: 10.1 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 32.6 mg
  • Total Carbs: 36.8 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 13.4 g
  • Protein: 4.5 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.

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