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pumpkin cranberry muffins

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Ingredients

  • 6.75 ounces all-purpose flower (about 1 1/2 cups)
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup low-fat buttermilk
  • 1/4 cup packed light brown sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 2/3 cup sweetened dried cranberries, chopped
  • Cooking spray

Details

Preparation

Step 1

Preheat oven to 375 degrees.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves); stir well with a whisk. Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

3. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among 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 a wire rack.

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