Pumpkin-Cranberry Muffins
- Source
- Kraft recipe card (kraftrecipes.com printout)
- Serves
- 12
- Prep
- 15 min
- Cook
- 40 min total
Ingredients
- 1 cup fresh cranberries
- 3/4 cup plus 1 Tbsp. sugar, divided
- 1-1/2 cups flour
- 2 tsp. pumpkin pie spice
- 1 tsp. CALUMET Baking Powder
- 1/2 tsp. baking soda
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup MIRACLE WHIP Dressing
- 1/3 cup oil
- 1 tsp. vanilla
Steps
- HEAT oven to 350°F.
- TOSS cranberries with 1 Tbsp. sugar; set aside. Mix remaining sugar with next 4 ingredients in large bowl. Whisk remaining ingredients in separate bowl until blended. Add to flour mixture with cranberries; stir just until moistened. (Batter will be lumpy.)
- SPOON into 12 muffin pan cups sprayed with cooking spray.
- BAKE 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. before removing from pan to serve.
Notes
Kraft Kitchens tips: Special extra — add 1/2 cup chopped PLANTERS Pecans or Walnuts to flour mixture with the cranberries. How to store — store in tightly covered container at room temperature up to 2 days.
Healthy Living info: Good source of vitamin A or C, Low sodium, Diabetes Center, Diet Exchange: 1 Starch + 1-1/2 Fat.
Nutritional info per serving: 220 calories, 9g total fat, 1.5g saturated fat, 35mg cholesterol, 170mg sodium, 32g carbohydrate, 1g dietary fiber, 15g sugars, 3g protein.