Pumpkin-Cranberry MuffinsSubmitted by: LERIN26
IntroductionVery yummy muffin recipe from Cooking Light Magazine.
I have subbed skim milk for the low fat butter milk with no issue. Very yummy muffin recipe from Cooking Light Magazine.
I have subbed skim milk for the low fat butter milk with no issue.
1.5C AP flour
1tsp baking soda
3/4tsp ground ginger
1/2tsp baking powder
1/2tsp ground cinnamon
1/8tsp ground cloves
1C granulated sugar
1C canned pumpkin
1/2C low fat butter milk
1/4C packed light brown sugar
2Tbs canola oil
1 large egg
2/3C sweetened dried cranberries
2. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking soda, spices through cloves. Stir well with a whisk.
3. Combine granulated sugar, pumpkin, buttermilk, brown sugar, oil, and egg. Beat with a mixer on medium speed until well blended. Add flour mixture to sugar mixture and beat on low speed just until combined. Fold in cranberries.
4. Place 12 muffin cup liners in muffin cups. Spoon batter into cups. Bake at 375F for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately and place on a wire rack to cool.
Yield: 12 muffins. Serving size: 1 muffin.
Number of Servings: 12
Recipe submitted by SparkPeople user LERIN26.