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UW Health SMPH
American Family Children's Hospital

Cranberry Pumpkin Muffins


  • 1½ cups white flour
  • ½ cup oat flour, made by grinding uncooked oatmeal in the blender until crumbly and flour-like
  • ¾ cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 cups fresh or frozen cranberries, chopped



Preheat oven to 400 degrees. Sift together dry ingredients, set aside.


Beat oil, eggs, pumpkin together until blended and add to dry ingredients. Stir just until moistened. Fold in chopped cranberries. Spoon into paper-lined muffin cups. Bake for 15-25 minutes, until the top of the muffin bounces back when lightly touched.


Makes 12 servings


Nutritional Details


Per serving

Calories: 180

Fat: 8 gm

Saturated Fat: 1 gm

Carbohydrates: 28 gm

Sodium: 230 mg

Fiber: 2 gm