Another Pumpkin Cranberry Muffin Recipe
Created by Mikekey on September 16, 2015
- Servings: 12
- Prep Time: 25m
- Cook Time: 25m
- Recipe #20970
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup pumpkin puree (canned)
- 1/2 cup low-fat buttermilk
- 1/4 cup packed light brown sugar
- 2 tablespoons oil (canola oil)
- 1 large egg
- 2/3 cup dried cranberries (sweetened, chopped, such as Craisins)
How to Make
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Step 1: Preheat oven to 375F. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray.
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Step 2: Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
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Step 3: 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.
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Step 4: Spoon batter into prepared cups. Bake for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Nutritional Facts
- Serving Size: 1 (81.5 g)
- Calories 181.9
- Total Fat - 3.2 g
- Saturated Fat - 0.7 g
- Cholesterol - 18.5 mg
- Sodium - 269.7 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 1.2 g
- Sugars - 22.6 g
- Protein - 2.9 g
- Calcium - 36.7 mg
- Iron - 0.7 mg
- Vitamin C - 3 mg
- Thiamin - 0 mg