Cranberry Pumpkin Muffins
Cranberries are good for your baby as they are a great source of vitamin C, fiber, and antioxidants, aiding in boosting the immune system and promoting healthy digestion. Source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program
- Suitable from
- Toddler foods
- Total time
- 40min
- Makes
- 4servings
- Iron
- 1.0mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, WheatIntroduce one at a time.
Ingredients
- Oil1/3 cup
- Baking powder3 teaspoons
- Salt1/2 teaspoon
- All-purpose flour2 cups
- Cranberries2 cups
- Spices, allspice3/4 teaspoon
- Spices, cinnamon1/2 teaspoon
- Egg2 pieces
- Sugar3/4 cups
- Pumpkin3/4 cup
Steps
Wash hands with soap and water.
Preheat oven to 400 °F.
Sift together dry ingredients (flour through allspice) and set aside.
Beat oil, eggs, and pumpkin together until well blended.
Add the wet ingredients (pumpkin mixture) to the dry ingredients all at once. Stir until moistened.
Fold in chopped cranberries.
Spoon into paper lined muffin cups.
Bake at 400 °F for 15 to 30 minutes.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 139kcal
- Protein
- 2.2g
- Fat
- 5.4g
- Carbs
- 21.0g
- Carbs59%
- Protein6%
- Fat34%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
139
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.