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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 tsp |
| ginger (minced): 3/4 tsp |
| baking powder: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/4 tsp |
| whole cloves: 1/8 tsp |
| granulated sugar: 1 cup |
| canned pumpkin: 1 cup |
| low fat buttermilk: 1/2 cup |
| light brown sugar (packed): 1/4 cup (packed) |
| canola oil - for salads, woks and light frying: 2 Tbl |
| eggs: 1 (large) |
| dried sweetened cranberries: 2/3 cup |
| cooking spray |
Pumpkin Cranberry Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375 degrees.
- Combine flour, baking soda, and next 5 ingredients (through cloves) in a large bowl with a whisk.
- Combine granulated sugar and next 5 ingredients (through egg) in another 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 until just combined.
- Fold in Craisins.
- Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray.
- Spoon batter into prepared cups.
- Bake for 25 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pan immediately and place on a wire rack.