3X5 Recipe Card
Use your browsers print button to print the recipe, then cut along the outline for a convenient 3X5 recipe card.

 
Pumpkin Cranberry Muffins
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
cup dried cranberries
3/4 cup boiling water
1 cups all purpose flour
cup rolled oats
1 teaspoon soda
1 teaspoon salt
2 to 2 teaspoons pumpkin pie spice*
2 eggs
1 cup brown sugar
1 cup pumpkin
1/3 cup canola oil
1/3 cup orange juice


 

 
Instructions
Preheat oven to 375. In small bowl, pour water over cranberries.
Let set 10 minutes. Drain thoroughly. In medium bowl stir together
flour, oats, soda, salt and pie spice. In large bowl whisk
or beat eggs; add brown sugar, pumpkin, oil and juice. Mix
thoroughly. Add dry ingredients and cranberries; mix until just blended.

Pour
into muffin pans coated with non-stick spray or use paper baking
cups. Bake 15 to 18 minutes. Let cool 5 minutes; remove
from pans. (Recipe can be baked in 9x5-inch loaf pan in
350)

*Can substitute 1 tsp cinnamon, tsp ginger, tsp allspice
and tsp nutmeg for 2 teaspoons pumpkin pie spice.


Nutritional Information
One muffin provides approximately: 140 calories; 2 g protein; 22 g
 

 
carbohydrate; 5 g fat (1 g saturated); 1 g fiber; 24
mg cholesterol; 1 mg iron; 246 mg sodium.