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Pumpkin Cranberry Muffins
Recipe Courtesy North Dakota Wheat Commission

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

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.