Cranberry Orange Pumpkin Muffins

Cranberry Orange Pumpkin Muffins

Nutrition Facts

Serving Size: 1 muffin

Calories: 128 • Total Fat: 2g • Total Carbohydrate: 25g (Fiber: 4g • Sugars: 8g) • Protein: 5g •  Vitamin A (75%) • Iron (5%)

Nutritional Highlights

Low Calorie • Low Fat • High Fiber • High Protein • Gluten-Free Option • Promotes Healthy Skin, Hair, Nails

These muffins are the perfect indulgence for your sweet breakfast craving and are a good source of complex carbohydrates. Serve them with some eggs or lean turkey sausage for added protein and fat to make a balanced meal.

Cranberry orange pumpkin muffins

Servings: 1

  • 2 tbsp ground flaxseed + 6 tbsp water
  • 1/2 cup Greek yogurt, plain, non-fat
  • 1.5 cup pumpkin puree (not pumpkin pie mix)
  • 1/2 tbsp olive oil
  • 1 medium orange, juice and zest (about 1/4 cup juice)
  • 1 tsp pure vanilla extract
  • 1 cup buckwheat flour (may use all white whole wheat flour)
  • 1 cup white whole wheat flour (or gluten-free flour blend)
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • 1/4 cup brown sugar
  • 3 tbsp pumpkin pie spice blend
  • 3 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup dried cranberries
  • cooking spray
  1. Preheat oven to 350ºF. Grease a 12-cup muffin tin liberally with cooking spray.
  2. Combine ground flaxseed and water in a small bowl and let sit for 5 minutes.
  3. Add yogurt, pumpkin puree, oil, orange juice and zest, and vanilla extract to a large bowl and stir.
  4. Add both flours, baking soda, baking powder, brown sugar, pumpkin spice, cinnamon, and salt to a medium bowl and stir.
  5. Add dry ingredients to wet ingredients and mix until fully combined. Stir in dried cranberries.
  6. Fill each muffin cavity about 2/3 of the way full. Bake for 16 minutes or until a toothpick inserted in the center of the muffins comes out clean.

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