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Pumpkin Cranberry Muffins

Ready in 45 minutes

Makes 12 muffins

Notes from Coach Andrea:

A fall classic! Substitute the individual spices (cinnamon, allspice and nutmeg) with 1 tsp pumpkin pie spice if desired.


  • 2 cups whole wheat flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • ½ tsp ground cinnamon

  • ½ tsp allspice

  • ¼ tsp nutmeg

  • ½ cup applesauce

  • ¾ cup packed brown sugar

  • ¼ cup granulated sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 cup canned pumpkin

  • 1 cup dried or fresh cranberries


  1. Heat your oven to 350 degrees. Prepare a muffin pan with liners or spray with cooking spray.

  2. Combine flour, baking soda, baking powder, salt and spices in a medium sized bowl.

  3. Beat egg, applesauce and sugars in a separate bowl for 2 minutes or until well mixed. Beat in vanilla and pumpkin.

  4. Add the pumpkin mixture to the bowl with the flour mixture and mix only enough until the flour is incorporated. Fold in the cranberries.

  5. Divide the batter evenly among the muffin tins. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let rest in the pan for 5-10 minutes, then transfer to a wire rack to cool.

Nutrition Information

Nutrition per serving:

Protein: 4 grams

Carbohydrate: 46 grams

Fat: 2 grams

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