Pumpkin Cranberry Muffins

Name: Pumpkin Cranberry Muffins
Yield: 12 servings
Ingredients: 1 ½ cups whole wheat pastry flour; 1 tsp baking soda; ¾ tsp. ground ginger; ½ tsp. baking powder; ¼ tsp. cinnamon; ¼ tsp. salt; ⅛ tsp. ground cloves (or pumpkin pie spice); 1 cup granulated sugar; 1 cup canned pumpkin; ½ cup low-fat buttermilk; ¼ cup packed light brown sugar; 2 Tbsp canola oil; 1 large egg; ⅔ cup sweetened dried cranberries

Perfect for a holiday brunch or an on-the-go, autumn-inspired breakfast, these Pumpkin Cranberry Muffins are a great way to make use of fall flavors as the temperatures start to drop.

Calories: 170per serving
Servings: 12people

Ingredients

1 ½ cups whole wheat pastry flour
1 tsp baking soda
¾ tsp. ground ginger
½ tsp. baking powder
¼ tsp. cinnamon
¼ tsp. salt
⅛ tsp. ground cloves (or pumpkin pie spice)
1 cup granulated sugar
1 cup canned pumpkin
½ cup low-fat buttermilk
¼ cup packed light brown sugar
2 Tbsp canola oil
1 large egg
⅔ cup sweetened dried cranberries

Instructions

Preheat oven to 375°F. Line muffin tin with muffin cup liners.
Measure flour, baking soda, ginger, baking powder, cinnamon, salt and cloves into a medium mixing bowl. Stir well with a whisk.
Add sugar, pumpkin, buttermilk, brown sugar, canola oil and egg to a large mixing bowl. Mix with an electric mixer at medium speed until well blended, about 3 minutes.
Slowly add flour mixture to sugar mixture, mixing at low speed just until combined. Fold cranberries into mixture.
Spoon batter into lined muffin cups, distributing evenly. Bake for 25 minutes or until muffin tops spring back when lightly touched. Remove muffins immediately from pan and place on wire rack to cool slightly before enjoying.

Notes from the Kitchen

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For dairy free or vegan: Combine ½ Tbsp. lemon juice or apple cider vinegar in ½ cup measuring cup. Fill remainder with favorite dairy free milk alternative. Let sit for 10 minutes. Use as a substitute for buttermilk in this recipe.
For gluten free: Use gluten free 1:1 all purpose flour in place of whole wheat pastry flour.

Nutrition

Per Serving: Calories 170 Total Fat 3g Cholesterol 15mg Sodium 200mg Total Carbohydrate 36g Dietary Fiber 3g Protein 3g Calcium 4% Iron 6%

Nutritional values are an approximation. Actual values may vary.

Pumpkin Cranberry Muffins

Perfect for a holiday brunch or an on-the-go, autumn-inspired breakfast, these Pumpkin Cranberry Muffins are a great way to make use of fall flavors as the temperatures start to drop.

Calories: 170per serving
Servings: 12people

Ingredients

1 ½ cups whole wheat pastry flour
1 tsp baking soda
¾ tsp. ground ginger
½ tsp. baking powder
¼ tsp. cinnamon
¼ tsp. salt
⅛ tsp. ground cloves (or pumpkin pie spice)
1 cup granulated sugar
1 cup canned pumpkin
½ cup low-fat buttermilk
¼ cup packed light brown sugar
2 Tbsp canola oil
1 large egg
⅔ cup sweetened dried cranberries

Instructions

Preheat oven to 375°F. Line muffin tin with muffin cup liners.
Measure flour, baking soda, ginger, baking powder, cinnamon, salt and cloves into a medium mixing bowl. Stir well with a whisk.
Add sugar, pumpkin, buttermilk, brown sugar, canola oil and egg to a large mixing bowl. Mix with an electric mixer at medium speed until well blended, about 3 minutes.
Slowly add flour mixture to sugar mixture, mixing at low speed just until combined. Fold cranberries into mixture.
Spoon batter into lined muffin cups, distributing evenly. Bake for 25 minutes or until muffin tops spring back when lightly touched. Remove muffins immediately from pan and place on wire rack to cool slightly before enjoying.

Notes from the Kitchen

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For dairy free or vegan: Combine ½ Tbsp. lemon juice or apple cider vinegar in ½ cup measuring cup. Fill remainder with favorite dairy free milk alternative. Let sit for 10 minutes. Use as a substitute for buttermilk in this recipe.
For gluten free: Use gluten free 1:1 all purpose flour in place of whole wheat pastry flour.

Nutrition

Per Serving: Calories 170 Total Fat 3g Cholesterol 15mg Sodium 200mg Total Carbohydrate 36g Dietary Fiber 3g Protein 3g Calcium 4% Iron 6%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Pumpkin Cranberry Muffins

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Nutrition

Pumpkin Cranberry Muffins

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Nutrition