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Pumpkin Crunch Mini Muffins

  • 25minutes
  • 77calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 1/4 cup granulated sugar

  3. 1 tablespoon baking powder

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon ground cinnamon

  6. 1/4 teaspoon ground cloves

  7. 1/4 teaspoon ground nutmeg

  8. 1/2 cup dried cranberries

  9. 2/3 cup milk

  10. 1/2 cup canned pumpkin puree (not pie filling)

  11. 1/3 cup vegetable oil

  12. 1 egg

  13. brown sugar

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 400º F (200º C).

  2. Spray 24 mini muffin cups with vegetable spray.

  3. COMBINE first 8 ingredients in large mixing bowl.

  4. In smaller bowl, combine milk, pumpkin, vegetable oil and egg.

  5. ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.

  6. BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.

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