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Pumpkin Cranberry Muffins
Recipe courtesy North Dakota Wheat Commission


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.