Pumpkin-Cranberry Muffins
Ingredients
- 1 ½ cups all-purpose flour (about 6 3/4 ounces)
- 1 teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup canned pumpkin
- ½ cup low-fat buttermilk
- ¼ cup packed light brown sugar
- 2 tablespoons canola oil
- 1 large egg
- ⅔ cup sweetened dried cranberries, chopped (such as Craisins)
- Cooking spray
Instructions
- 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.
