Cranberry Pumpkin Muffins
These Cranberry Pumpkin Muffins are a healthy after school snack, or Halloween or Thanksgiving treat!
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.
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