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Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins
Cranberry Pumpkin Muffins might be just the morn meal you are searching for. Watching your figure? This dairy free and vegetarian recipe has 166 calories, 2g of protein, and 5g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 24. Only Head to the store and pick up sugar, orange zest, cranberries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Equipment you will use
Muffin LinersMuffin Liners
OvenOven
2
Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
Ingredients you will need
Orange ZestOrange Zest
Corn OilCorn Oil
PumpkinPumpkin
SugarSugar
EggEgg
Equipment you will use
Mixing BowlMixing Bowl
3
Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture.
Ingredients you will need
Pumpkin Pie SpicePumpkin Pie Spice
Baking SodaBaking Soda
All Purpose FlourAll Purpose Flour
SaltSalt
Equipment you will use
Mixing BowlMixing Bowl
4
Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
Ingredients you will need
CranberriesCranberries
PumpkinPumpkin
5
Scoop batter into prepared muffin cups.
Equipment you will use
Muffin LinersMuffin Liners
6
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.
Equipment you will use
OvenOven
DifficultyHard
Ready In30 m.
Servings24
Health Score1
Dairy FreeVegetarian
DietsDairy FreeLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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