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Pumpkin Cranberry Muffins With Streusel Topping Recipe
|Flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Nonfat dry milk||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Pumpkin puree/Canned pumpkin||2 Cup (32 tbs)|
|Cranberries||1 Cup (16 tbs), finely chopped|
|Chopped walnuts/Chopped pecans /other nuts||1 1⁄2 Cup (24 tbs)|
|Streusel||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4820 Calories from Fat 1821
% Daily Value*
Total Fat 205 g314.7%
Saturated Fat 23.2 g116.2%
Trans Fat 0 g
Cholesterol 266.2 mg88.7%
Sodium 3119.1 mg130%
Total Carbohydrates 670 g223.2%
Dietary Fiber 44.5 g178%
Sugars 472.1 g
Protein 102 g203.5%
Vitamin A 1533.1% Vitamin C 69.2%
Calcium 314% Iron 145.8%
*Based on a 2000 Calorie diet
Combine the egg, vegetable oil and pumpkin puree in a separate bowl; mix well.
Add the egg mixture to the flour mixture and blend.
The batter should be scoopable, sliding off the spoon, but not runny.
If batter is the consistency of mashed potatoes, it is too thick; add water, milk, or pumpkin to thin it.
Stir in the cranberries and chopped walnuts.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 325 degrees for 40 to 45 minutes or until muffins spring back when lightly pressed in the center Sprinkle a small amount of Streusel Topping over each muffin.