Pumpkin-Cranberry Muffins

It’s been awhile since I posted but I”m back from my Summer time fade.  Fall is my favorite season with the warm comfort foods to the most exciting playful use of the pumpkin flavors.  I have found the most incredible moist and creamy pumpkin muffin recipe with dried cranberries.  What flavor combination!  The sweet tart of the cranberries mixed in with the Creamy soft pumpkin flavors has made this my favorite pumpkin recipe yet.   Cooking Light’s recipe!   Looking for something easy and quick to make for a potluck?   Or Halloween party?  This one is an excellent choice!  It takes less than 30 minutes to make.

pumpkin muffins

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 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 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 (such as Craisins)
  • Cooking spray

Preparation

  1. Preheat oven to 375°.
  2. 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.
  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.
  4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. 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.
Note:This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through.MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Heather McRae, Jacksonville, Florida, Cooking Light
NOVEMBER 2007

Nutritional Information

Amount per serving

  • Calories: 199
  • Calories from fat: 14%
  • Fat: 3.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.8g
  • Carbohydrate: 41.1g
  • Fiber: 1.5g
  • Cholesterol: 18mg
  • Iron: 1.3mg
  • Sodium: 195mg
  • Calcium: 38mg
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