Pumpkin Muffins

Prep Time: 15 minutes Cooking Time: 15 minutes Ready In: 30 minutes
  • 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 olive 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

 

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