Wake up to these holiday-inspired Cranberry Pumpkin Muffins!
It’s Thanksgiving week! Can you believe it? I’m really looking forward to going home for the holiday and spending time with family. And of course, I’m pretty excited about the Thanksgiving Day spread 🙂
Today is Recipe Redux day and because the holiday baking season is upon us, we were asked to show our healthier holiday recipes. This time of year, you’ll find an abundance of fresh cranberries and pumpkin in my refrigerator. I like keeping both on hand as toppings for yogurt, oatmeal, and to throw into smoothies. Once I saw the Recipe Redux theme for this month, my mind was set on making muffins with my stock of cranberries and pumpkin. Who doesn’t love a good holiday muffin?!
Did you know there are two different ways cranberries are harvested? The method I’ve always associated with cranberries is the wet harvest. You’ve probably seen photos or commercials showing cranberry bogs and people in their rubber overalls standing in a pool of floating cranberries. It looks so cool! There is also a way to dry harvest cranberries, which I was unfamiliar with the process until I watched this video from the Cranberry Marketing Committee.
Have you ever visited a cranberry farm?Watch how #cranberries are harvested & enjoy this recipe for Cranberry Pumpkin Muffins Click To Tweet
One cup of fresh cranberries has 5.1 grams of fiber, 94 mg of potassium and over 20% of the daily value for vitamin C. For some extra fall flavor, I decided to use apple cider in combination with milk in this recipe. By using 100% pure pumpkin, it eliminates the need to add any oil, helping to reduce fat and total calories.
If you have any leftover cranberries and pumpkin hanging around after the holidays, go ahead and make these muffins as a special treat!
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Looking for more cranberry inspiration? You may enjoy these recipes:
- Cauliflower Cranberry Superfood Salad
- Green Beans with Pecans, Cranberries & Parmesan
- Pumpkin Latte Oats with Cranberries & Ginger Cookies