It's hard to believe that my favorite season is right around the corner. After a hot and humid summer, there is nothing that I love more than the cool and crisp air of a fall afternoon. Although the official start to the season is still a couple weeks out, all signs point to autumn here in Ann Arbor. Students have returned to campus and classes have started. Football season is underway and my fantasy league is up and running. Starbucks has my favorite drink—caramel apple cider—on their special fall menu. Perhaps most exciting, is the return of my favorite pumpkin-themed fall desserts. Simply put, I love almost everything about fall. I think the word cloud below does a good job of showcasing this.
There's no doubt about it: Pumpkin is the quintessential fall flavor, and I especially love it in desserts. Pumpkin desserts are no stranger to the Sweet Precision Kitchen. In past years I've made pumpkin bread, pumpkin cake, and pumpkin cookies. This year I'm adding to the lineup with some tasty pumpkin muffins that are sure to leave your kitchen smelling divine. The delicate pumpkin flavor of these muffins is enhanced with tart cranberries. This recipe is a winner and can easily be doubled if you're bringing it to a larger function.
Low Fat Pumpkin Cranberry Muffins
Servings: 12 • Size: 1 muffin • Calories: 170.0 • Fat: 4.0 g • Carbs: 33.0 g • Fiber: 1.0 g • Protein: 3.0 g • Sugar: 18.0 g • Sodium: 282 mg
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
½ cup granulated sugar
1 cup 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
Directions
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.
Heather's Helpful Hints
Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins.
Lynz Real Cooking
This is a wonderful recipe full of things I love! yum
Heather @ Sweet Precision
Agreed, thank you so much! What I wouldn't give to have some of these muffins left over to munch on now. I guess I should have frozen some of them ;)
sprinklesandsauce
great combination! fall is a beautiful time of the year!
Heather @ Sweet Precision
Thank you! It really is a beautiful season :)
Francesca
Hello Heather!
Her Majesty is obsessed with pumpkin muffins and - of course - I had no idea where to start from to make her dreams come true!
These muffins look fantastic and your recipe is just what I need. Thank you, dear! ????
Heather @ Sweet Precision
Thank you Francesca! There are so many good pumpkin recipes out there this time of year it's hard to know where to start! I enjoy tweaking recipes until I've found just the right combination :)
Mary Frances
I've been hunting for all of the best looking pumpkin recipes, and this one definitely caught my eye. Delicious!
Heather @ Sweet Precision
Thank you so much Mary! In terms of muffins, this recipe is definitely one of my favorites. I love extra punch of flavor that the cranberries add and I like that they aren't over the top in calories. Happy pumpkin recipe searching!
Pamela @ Brooklyn Farm Girl
I am totally adding these to my Fall must make list! I love that pumpkin cranberry combo.
Heather @ Sweet Precision
Yay! I feel like my fall baking list is exponentially growing by the day! I keep seeing new pumpkin or apple recipes that I want to try out :)
Just Add Attitude
I get you love the fall! ???? I like it too, not as much as spring summer but definitely better than winter. The muffins sound good, I wonder would I find tinned pumpkin here, I am going to have a look in some shops that I think migh likely stock it.
Heather @ Sweet Precision
It can be a tricky item to find here when it's not fall or around the holidays. I remember a few years ago there was actually a shortage and it was hard to come by. Sometimes I'll stick up on a few cans and save them for later! Good to hear from you B and hope that all is well! ☺️
cheri
Hi Heather, love these guilt free muffins with fall flavors, can never get enough pumpkin.
Heather @ Sweet Precision
Thank you Cheri! I love everything pumpkin flavored in the fall! Now that I have some left over I find myself slipping it into many dishes! ????
chef mimi
Finally, the first pumpkin recipe!!! yay!!!
Heather @ Sweet Precision
I couldn't resist any longer!
MOM
Oh my, I agree.! It seems like fall came upon us overnight. I was at the apple orchard last week and realized it was mid September already. I also love your fall cloud and agree with each of your fall pleasures. Cranberry and pumpkin go so well together. I'm sure these muffins are a delicious delight.
Heather @ Sweet Precision
They were delightful to eat this past weekend! If you can believe it, all 12 have been eaten already. Clearly, we were ready for some fall desserts in our house. However, with only 3 grams of fat, they are (slightly) guilt free!
apuginthekitchen
I am so happy when pumpkins and cranberry and apples dominate recipes because that means it's Fall my favorite season. I love your muffins, the warm spices and seasonal ingredients sound so good.
Heather @ Sweet Precision
I feel the exact same way! I love autumn and it snuck up on me a little bit this year. I've got a whole list of new recipes I'm excited to try out this year :)