Pumpkin Cranberry Mini Muffins
Easy baking with wholesome pumpkin puree and cranberries in muffin form.
- Servings
- 31
- Type
- Baked
Ingredients
- 1/2 cup butterNutrition
- 1 large eggNutrition
- 1/2 tsp cinnamonNutrition
- 1/4 tsp saltNutrition
- 1/3 cup whole cranberry sauceNutrition
- 2/3 cup pumpkin pureeNutrition
- 1/2 cup chopped pecansNutrition
- 1 tsp baking sodaNutrition
- 1/4 cup molassesNutrition
- 3/4 cup packed brown sugarNutrition
- 1 3/4 cups all purpose flourNutrition
Directions
- 1In large bowl, cream together butter (room temperature), brown sugar and molasses.
- 2To creamed mixture, add the beaten egg, pumpkin puree and cranberry sauce.
- 3In a separate bowl, combine flour, baking soda, salt and cinnamon.
- 4Fold dry ingredients into moist mixture.
- 5Fold in chopped pecans.
- 6Fill non-stick mini muffin tins 3/4 full.
- 7Bake in pre-heated 375 °F (180 °C) oven for 15 minutes.
Nutrition per serving
Nutrition Facts
Per 1 serving (28 g)
Calories100
Total Fat4.5 g
Saturated Fat2.1 g
Trans Fat0 g
Cholesterol15 mg
Sodium87 mg
Total Carbohydrate14.2 g
Dietary Fiber0.4 g
Sugars7.9 g
Protein1.2 g
- Potassium
- 85 mg
Per 100 g
- Calories
- 359
- Protein
- 4.2 g
- Carbs
- 51.0 g
- Fat
- 16.1 g
100kcal
- Protein 5%
- Carbs 56%
- Fat 40%
Track this recipe with ActiveDay.
Log a serving of pumpkin cranberry mini muffins in seconds and see your macros update live.
Related recipes
Recipe and nutrition data powered by FatSecret. Values are per serving and may vary with preparation.