Cranberry Pumpkin Muffins
These Cranberry Pumpkin Muffins are a healthy after school snack, or Halloween or Thanksgiving treat!
Servings 12
Calories 163kcal
Equipment
Ingredients
- 1 cup all purpose flour
- ½ cup whole wheat pastry flour
- 1 teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ½ cup granulated sugar
- 1 cup canned pumpkin
- ½ cup low fat buttermilk
- ¼ cup light brown sugar packed
- 2 tablespoons canola oil
- 1 large egg
- ⅔ cup sweetened dried cranberries chopped
- cooking spray
Instructions
- Preheat oven to 375.
- Lightly spoon the flour into a dry measuring cup and level with a knife. Do the same with the whole wheat pastry flour. Whisk the flours with the next 6 ingredients to combine.
- Combine the granulated sugar and the next 5 ingredients in a large bowl. Beat for about 3 minutes at medium speed.
- Add the flour mixture to the sugar mixture. Beat at low speed until just combined. Fold in cranberries.
- Place 12 cupcake liners in a muffin tin and spray lightly with cooking spray. Divide batter evenly into the cups.
- Bake for 25 minutes, or until muffins spring back when lightly touched.
- Remove from pan and cool on a wire rack.
Notes
These would also work with raisins or dried apricots!
Nutrition
Calories: 163kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Cholesterol: 15mg | Sodium: 159mg | Potassium: 115mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3205IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1.1mg