Pumpkin Cranberry Muffins
Shopping List
- 1 1/2 cups all-purpose flour
- 3/4 tsp ground ginger
- 1/2 tsp baking powder
- 1/2 ground cinnamon
- 1/4 tsp salt
- 1/8 tsp ground cloves
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 1/2 cup low fat buttermilk
- 1/4 cup packed brown sugar
- 2 tbsp canola oil
- 1 large egg
- 2/3 cup sweetened dried cranberries, chopped
- cooking spray or butter
Instructions
Preheat oven to 375F
Combine flour, baking soda, ground ginger, baking powder, ground cinnamon, salt and ground cloves; stir well with a whisk.
In a large bowl, combine granulated sugar, pumpkin, buttermilk, brown sugar, canola oil and eggs; beat with a mixer at medium speed until well blended (about 3 min).
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 cooking spray or butter. Spoon batter into prepared cups.
Bake at 375F for 25 min or until muffins spring back when touched lightly in centre. Remove muffins from pan immediately; place on a wire rack.
Yield 1 dozen muffins
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