Pumpkin-Cranberry Muffins

By shuber

Ingredients

• 1 1/2 C. all-purpose flour
• 1 tsp. baking soda
• 3/4 tsp. ground ginger
• 1/2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. ground cloves
• 1 C. granulated sugar
• 1 C. canned pumpkin
• 1/2 C. low-fat buttermilk
• 1/4 C. packed light brown sugar
• 2 T. canola oil
• 1 large egg
• 2/3 C. dried cranberries
• Cooking Spray

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 375 degrees.
2. Combine flour, baking soda, and next 5 ingredients; stir well with a whisk.
3. Combine sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
4. Place 12 paper muffin cup liners in muffin cups; coat with cooking spray. Spoon batter into prepared cups. bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on wire rack.