Fat Free Cranberry Pumpkin Honey Muffins

It’s pumpkin season! We carved our Jack’O Lanterns with silly faces and already watched them rot over the past week. Next year, I will purchase a container large enough to soak them in a bleach water solution in order to help them stay preserved a little bit longer. I tried spraying them daily, but it was just not enough.

Anyway, it’s fall. So, pumpkins and applesauce. And, oh so easy for you to make with the little ones.


  • 1/2 cup dried cranberries (or raisins)
  • 1-1/2 cups flour (white or whole wheat)
  • 1/2 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup canned pumpkin puree (Trader Joe’s carries organic)
  • 1/2 cup applesauce (substitute for oil)
  • 1/2 cup honey (raw if available)



  1. Preheat oven to 350 degrees F. Greese 12 cup muffin tin or line with paper cups.
  2. Place cranberries in cup of hot water and let stand for a few minutes.
  3. Stir together dry ingredients in a large bowl.
  4. Make a well in the center. Add eggs, pumpkin, applesauce, and honey. Mix until absorbed.
  5. Drain cranberries and fold into batter. Spoon batter into muffin cups.
  6. Bake for 18 minutes.

These were a little sticky. I may adjust the quantity of honey next time.


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