Pumpkin-Cranberry Muffins

By dashy_65

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

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.

Nutritional Information
Calories:
199 (14% from fat)
Fat:
3.2g (sat 0.4g,mono 1.6g,poly 0.9g)
Protein:
2.8g
Carbohydrate:
41.1g
Fiber:
1.5g
Cholesterol:
18mg
Iron:
1.3mg
Sodium:
195mg
Calcium:
38mg