November is the perfect time to enjoy the goodness of pumpkin muffins. You’ll adore this recipe that’s as fun as it is easy to make! Scroll down to learn how. Real food, real kids, real good. — Ann Butler, founder, http://www.EdibleEdu.com
1-1/2 cups all-purpose flour
1 t baking soda
3/4 t ground ginger
1/2 t baking powder
1/2 t ground cinnamon
1/4 t salt
1/8 t ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped
Step 1 Preheat oven to 375 degrees.
Step 2 Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray.
Step 3 In a large bowl, combine flour, baking powder, baking soda, salt, ginger, cloves, cranberries and cinnamon.
Step 4 In a medium bowl combine sugar, pumpkin, buttermilk, brown sugar, canola oil and egg.
Step 5 Make a well in the dry ingredients and pour in your pumpkin mixture. Stir until just moist.
Step 6 Fill muffin cups ⅔ to ¾ full. Bake for 16-18 minutes.
Yields 12 muffins
Learn more at: http://www.EdibleEdu.com
Music: “Life of Riley” and “Carefree” by Kevin MacLeod