cranberry pumpkin muffins

By MelC

Ingredients

• Pumpkin-Cranberry Muffins
• 1 1/2 C flour
• 1 t baking soda
• 3/4 t ground ginger
• 1/2 t baking powder
• 1/2 t ground cinnamon
• 1/4 t salt
• 1/8 t ground cloves
• 1 C sugar (splenda)
• 1 C canned pumpkin
• 1/2 C non-fat buttermilk
• 1/4 C brown sugar
• 2 T apple sauce
• 1 egg-beater
• 2/3 C chopped cranberries

Preparation

Step 1

Preheat oven to 375 degrees. Combine flour, baking soda, and next 5 ingredients; stir well with a whisk.
Combine sugar and next 5 ingredients in a large bowl; beat with mixer at medium speed until well blended. Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into cups. Bake at 375 degrees for 25 minutes. Remove muffins from pan and place on a wire rack.