Pumpkin, Cranberry and Raisin Muffins

Yield 6

Pillar of Nutrition All in for whole grains and be sugar smart

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Pumpkin, Cranberry and Raisin Muffins

Fruity, crunchy muffins that are perfect for breakfast or snacks and packed with nutrition.

Ingredients

• 2 cups whole wheat flour
• ½ cup sugar
• 3 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 teaspoon cinnamon
• ⅓ cup olive oil
• 2 eggs (large)
• 1 can pumpkin (canned)
• ½ cup cranberries, chopped (fresh or frozen)
• ½ cup raisins
• ½ cup walnuts, chopped

Directions

1. Preheat the oven to 400 °F.
2. Mix dry ingredients (flour, sugar, baking powder, salt, cinnamon) and set aside.
3. Beat the oil, eggs, and pumpkin together until well blended. (pumpkin mixture)
4. Add the wet ingredients (pumpkin mixture) to the dry ingredients. Stir until moistened.
5. Measure raisins, chop walnuts and cranberries. Fold in walnuts, cranberries, and raisins.
6. Place 12 foil baking cups on a baking tray and fill each baking cup halfway with a spoon.
7. Bake at 400 °F for 15 minutes; poke muffin with a toothpick for readiness at 15 mins. if the toothpick does not come out clean, continue to bake for an additional 10-15 minutes.
8. Remove from the oven, cool muffins for 5 minutes. Enjoy with a glass of cold milk. (optional)