Healthy Pumpkin Cranberry Muffins

A Fall favorite, Pumpkin Cranberry Muffins made with healthier ingredients. Keep them in your freezer for a quick breakfast or snack.
These are perfect to keep in the freezer for breakfast or a snack. Love the healthy ingredients! Healthy, Low Calorie Pumpkin Cranberry Muffins Recipe

Did you ever do something you really regretted? I could just kick myself for ever letting my child eat white bread when she was little. It was so silly of me. When she first started eating bread, she would happily eat wheat bread. Then I bought a loaf of my husband’s favorite English Muffin bread, and the child has never wanted a slice of wheat bread to touch her lips again. Oh so stupid! Not only does she not like whole wheat bread, she has learned to ask what type of flour I used when I bake something like these muffins. Ugh! That is what I get for teaching her how to make muffins. This thing really backfired on me. Last time I made something and told her it had whole wheat in it, she grumbled about how I use whole wheat in everything. “Wheat, Wheat, Wheat, Sorwheat” popped out of her mouth. She instantly starts giggling when she realizes she said “sorwheat” instead of sorry. I may have temporarily lost the battle, but I have not lost the war. I’ve gotten wiser by using white whole wheat flour, and simply saying we only have whole wheat. Deal with it!
These are perfect to keep in the freezer for breakfast or a snack. Love the healthy ingredients! Healthy, Low Calorie Pumpkin Cranberry Muffins Recipe

One day she came home from school to the delicious aroma of these, Healthy Pumpkin Cranberry Muffins. I must admit the smell is quite intoxicating. What smells good she asked. I told her, and she pouted. “Pumpkin, again? Why are you making everything with pumpkin? I don’t like pumpkin. Are they made with whole wheat, too?”. Try one you will like it, I promised her. She took a bite, and I saw her eyes roll. She got the biggest smile on her face. These are so good, can I have another when I am done with this one? She asked. Yes, “See I told you so” did escape my lips. I know she doesn’t appreciate my attempts to make her a healthy eater now, but I am hoping she will realize how important it is when she is older. With the foundation of healthy food choices we are making for her, I am hoping she never has the weight problems I do. I’ve got my fingers and toes crossed.

These are perfect to keep in the freezer for breakfast or a snack. Love the healthy ingredients! Healthy, Low Calorie Pumpkin Cranberry Muffins Recipe

One other beautiful thing about these Pumpkin Cranberry Muffins – they freeze wonderfully. I let them defrost on the counter for a few minutes, and they taste just as fresh and delicious as they did when I first baked them. These are another recipe that I would be happy to use as gifts for friends and neighbors. I already feel like I am running as fast as I can on the hamster wheel of life with only 59 days until Christmas. What?! I will be quite happy to have a grab and go breakfast or snack in the freezer. Try them and let me know what you think of them.

These are perfect to keep in the freezer for breakfast or a snack. Love the healthy ingredients! Healthy, Low Calorie Pumpkin Cranberry Muffins Recipe

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Happy Healthy Eating,

Christie

Healthy Pumpkin Cranberry Muffins

Course Baked Goods, Muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Author Christie Daruwalla

Ingredients

  • 3 tbsp. unsalted butter softened
  • 3 tbsp. low fat Greek yogurt room temp
  • 1/4 cup unsweetened applesauce room temp
  • 2 cups 240 grams all purpose flour
  • 1 cup 120 grams whole wheat pastry flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1 tsp. cinnamon
  • 2/3 cup low sugar dried cranberries chopped
  • 1/3 cup buttermilk taken out for 15 min
  • 1 1/4 cups pure pumpkin puree from 15 ounce can
  • 1 tsp. vanilla extract
  • 2/3 cup light brown sugar
  • 1/2 cup eggbeaters taken out for 15 mins
  • Cooking spray

Instructions

  1. Preheat oven to 350°.
  2. Spray a 12 standard muffin tin with cooking spray.
  3. In a medium bowl, whisk together white and wheat flour, baking powder, baking soda, salt, nutmeg, allspice and cinnamon. Take 1 tbsp. of flour mixture and add it to a small bowl with dried cranberries. Put cranberries aside.
  4. In a small bowl, whisk together the buttermilk, pumpkin puree and vanilla.
  5. In a large bowl using an electric mixer, beat butter, yogurt, applesauce and brown sugar until light and fluffy.
  6. Beat in half the eggbeaters and scrape down the bowl. Beat in the other half of the eggbeaters.
  7. Turn mixer to low and add a third of the flour mixture; then half of the pumpkin mixture. Repeat with flour and pumpkin then add in final third of flour. Beat until combined.
  8. Spoon 1/4-cup batter into each muffin cup.
  9. Bake for about 30 minutes, a toothpick inserted into a muffin should come out clean.
  10. In a small bowl, mix together the sugar and cinnamon for the sugar coating.
  11. Cool for 10 minutes in the muffin tin placed on a wire rack.
  12. Then brush the top of one muffin at a time with butter and roll the top lightly in the sugar/cinnamon mixture.
  13. Let muffin cool completely on

Recipe Notes

*Based on 15 muffins.

If you would like to make 12 muffins - Cal 267, Fat 5, Carbs 45, fiber 5, Protein 11


But wait, there’s more.  Check out these deliciously, low calorie muffin recipes:

Peach Granola Muffins

Peach Granola Muffins

Blueberry Biscuit Muffins

Blueberry Biscuit Muffins 

Banana Blueberry Bran Muffins

Banana Blueberry Bran Muffins 

These are perfect to keep in the freezer for breakfast or a snack. Love the healthy ingredients! Healthy, Low Calorie Pumpkin Cranberry Muffins Recipe

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Comments

  1. These muffins look amazing, I can only imagine the aroma coming out of the oven as they bake.
  2. These look so yummy, especially with the cranberries! May I have one please? To enjoy with my morning cup of coffee.
  3. my kids didn't know there was anything but whole wheat until they spent the week with grandma...then it was SO hard to get them back. but we do what we can right? hidden healthy stuff in a delicious muffin is a great way to go!
  4. oh wow, pumpkin with a sweet tart cranberry surprise? yes please!
  5. These look so lovely Christie! I don't think it's your fault at all - her taste buds probably would have went that way the second she tried white somewhere else anyway! I loved wheat as a kid and couldn't stand white, even though the rest of my family ate it - my sister was the opposite. I think we're all just wired differently.
  6. Love this muffins! Looks healthy & yummy! Love the Fall flavors - pumpkin & cranberry. Delicious!
  7. These muffins look wonderful. I never thought to pair pumpkin and cranberry. I bet it goes nicely together. And I love using Greek Yogurt in my muffins--it helps keep them soft!
  8. These sound great! Love the flavors.
  9. What a perfect muffin for fall! I would of never thought to do pumpkin and cranberry together. Trying soon!
  10. I love that you combined pumpkin and cranberry! What a great flavor combo and recipe!
  11. These pumpkin muffins look charming. Thanks for the recipe.
  12. What lovely muffins! I can almost smell all the deliciousness from way down here in FL! How cute that she asks what kind of wheat you use haha What a great start you are giving her in forming healthy habits! She's a lucky little girl :)
  13. Erica (@Erica's Recipes) says
    If there is one thing I have done right with my kids it is the healthy eating. My daughter - she gets it now (she's 13) - my 4yo, it is still sometimes a battle but I stick to my guns. Your daughter will come around! ...and I agree totally, whole white wheat is a game-changer. I use it in bread now all the time. These muffins look sooo tasty - I love that they have Greek yogurt and buttermilk. Love baking with those ingredients.
  14. These little muffins looks absolutely delicious! My family is the same about the whole wheat flour, lol! Well, except my 3 year old- she doesn't care as long as it tastes good to her. ;) But I will try to sneak in some whole wheat flour when I am baking, if only a 1/2 cup or a cup- it is better than none at all!

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