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Pumpkin-Cranberry Muffins

Begin the New Year by including this muffin as a healthy breakfast!  Breakfast refuels the body after 8-12 hours without a meal or snack.  Your brain and muscles needs this energy for mental concentration and for physical activity throughout the day. Eating breakfast has also been linked to weight control and reduced risk for heart disease.

Serves: 1 medium muffin


1 cup all-purpose flour 

1 cup whole wheat flour 

1 cup sugar 

1 cup finely chopped nuts 

2 tsp baking powder 

1 tsp cinnamon 

1 cup dried cranberries 

1/2 tsp baking soda 

1/2 tsp salt 

4 eggs, beaten lighlty 

1 (15oz) can 100% pure pumpkin 

1/2 cup vegetable oil 

1/4 cup low-fat milk 


  1. Preheat the oven to 350°F.
  2. Coat 18 medium size or 12 large muffin cups with vegetable oil spray.
  3. Whisk together the flour, whole wheat flour, sugar, nuts, baking soda, baking powder, cinnamon, and salt in a large bowl.
  4. In a separate bowl, combine the eggs, pumpkin, oil, and milk.
  5. Add to the dry mixture along with the dried cranberries and stir to combine.
  6. Bake for about 25 minutes (large) or 20 minutes (medium) or until a wooden toothpick inserted in the middle comes out clean.