SHARED By: Koren Feinstein, Chef at Kitchen Little Cooking School

Pumpkins are not only a fall decorating staple, they’ve made their way into the kitchen as well. Besides tasting good, pumpkins pack a powerful nutritional punch!   They are a great source for beta-carotene, vitamin A, vitamin C, vitamin E, iron, potassium and fiber. Pumpkin seeds are a good source of zinc and unsaturated fatty acids.

Cranberry Pumpkin Muffins
Makes 12 Muffins


  • 1 ½ Cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ground Cinnamon
  • 1 Cup Canned Pumpkin Puree (*See TIPS)
  • ¼ cup Dried Cranberries
  • 1 ½ Cups Maple Syrup
  • ½ Cup Canola Oil
  • 2 Large Eggs
  • ½ teaspoon Vanilla Extract


  • Preheat oven to 250 degrees
  • Line a 12-cup muffin pan with paper liners.
  • In a medium bowl, stir together flour, baking powder, salt, cinnamon and nutmeg.
  • In a separate large bowl, combine the pumpkin, maple syrup, oil, eggs, vanilla and cranberries.
  • Stir in the flour mixture until just blended.
  • Divide the batter evenly between the muffin cups.
  • Bake 20 minutes/or until a toothpick inserted into the center of the muffin comes out clean.
  • Allow muffins to cool and store in an airtight container.
Tip: Make your own pumpkin puree: Make sure you use a sugar pumpkin. Cut pumpkin in half, lengthwise. Scoop out the seeds. Place cut side down in a baking dish with one-inch water. Bake at 400 degrees for 30-40 minutes or until the flesh is soft. Pulse the pumpkin in a food processor until smooth.