Oh October… my favorite month. Cooler weather, falling leaves, my Anniversary, apples, cider, hot cocoa, fires and PUMPKIN. Whether you love it or not, pumpkins just help us celebrate fall. At our house, we love pumpkin! Sweet recipes, savory recipes, etc…. we love it all! I have a feeling that many of you do too!
Taste of Home has TONS of great pumpkin recipes and each week during the month of October, I will be sharing a Taste of Home pumpkin recipe! BUT – there’s more! Taste of Home is also sponsoring The Great Pumpkin Event Giveaway! All you have to do is head over to Taste of Home and find a great pumpkin recipe and let me know in a comment on this page or over at our Facebook page. One winner will be chosen at the end of the month to win a fun prize from Taste of Home!!!
Want another chance to win? My friend A.J, over at The Lively Cook is having a giveaway also! Check out her recipe reviews and add a comment on her posts!
Okay, now for my first pumpkin recipe from Taste of Home!
These Cranberry Pumpkin Muffins were such a hit at our house, my family has been requesting them every week. Personally, they feature two of my favorite ingredients for any time of year – pumpkin and cranberry! Plus, they have the right amount of sweetness for those tart berries. They are moist, light and make the perfect Fall breakfast treat!
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups sugar
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1 cup fresh or frozen cranberries, chopped
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- In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries.
- Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
1 each: 159 calories, 5g fat (1g saturated fat), 18mg cholesterol, 108mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.
The only substitutions I made were using Bob’s Red Mill Gluten-Free 1:1 Flour blend.