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.
12-count muffin pan
1 ½cupsall-purpose flour
¼cuplight brown sugarpacked
⅔cupsweetened dried cranberrieschopped
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.