Pumpkin-Cranberry Muffins

Pumpkin-Cranberry Muffins
Photo by Beau Gustafson

Ingredients

  • 2 tablespoons canola oil
  • Cooking spray
  • 1 cup granulated sugar
  • 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
  • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • + 8 more ingredients
    • ½ teaspoon ground cinnamon
    • ¾ teaspoon ground ginger
    • 1 large egg
    • ¼ cup packed light brown sugar
    • ½ cup low-fat buttermilk
    • 1/8 teaspoon ground cloves
    • ½ teaspoon baking powder
    • 1 cup canned pumpkin

Preheat oven to 375°. 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...

View full recipe at My Recipes

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