Pumpkin-Cranberry Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 c. all purpose flour1 tsp baking soda3/4 tsp ground ginger1/2 tsp baking powder1/2 tsp ground cinnamon1/4 tsp salt1/8 tsp ground cloves1 cup granulated sugar1 cup canned pumpkin1/2 cup low-fat buttermilk1/4 cup packed light brown sugar2 tlbs canola oil1 large egg2/3 cup sweetened dried cranberries, chopped (Craisins)Cooking spray
Preheat over to 375
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients and stir well with a wisk.
Combine granulated sugar and next 5 ingredients in a large bowl, beat with a mixer at medium speed until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin pan, coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375 for 25 mins. Remove from pan when done and cool on wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user TH0371.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients and stir well with a wisk.
Combine granulated sugar and next 5 ingredients in a large bowl, beat with a mixer at medium speed until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin pan, coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375 for 25 mins. Remove from pan when done and cool on wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user TH0371.
Nutritional Info Amount Per Serving
- Calories: 4.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 48.4 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.2 g
- Protein: 0.1 g
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