Pumpkin Cranberry Muffins
These pumpkin cranberry muffins are moist and delicious! At 170 calories each, they are a healthier way to enjoy your favorite fall flavor—pumpkin! So grab your cinnamon, cloves, and giver, and let's get started with some fall baking.
Servings: 12 muffins
Equipment
- 12-count muffin pan
- muffin liners
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 canned pumpkin
- ½ cup low-fat buttermilk
- ¼ cup light brown sugar packed
- 2 tablespoons canola oil
- 1 large egg
- ⅔ cup sweetened dried cranberries chopped
Instructions
- Preheat oven to 375°. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray.
- 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.
- 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.
Nutrition
Calories: 165kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 164mg | Potassium: 108mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3205IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!