Pumpkin-Cranberry Muffins

By fluteanjel

Ingredients

• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 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 (such as Craisins)
• Cooking spray

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though 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.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.