These healthy pumpkin cranberry muffins are delicious and low-fat. Don't let the long ingredient list fool you — these tasty treats are easy to prepare with whole grains, oats, and more.
Ingredients
- 0.5 cups milk
- 1.5 teaspoons white vinegar
- 0.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 0.5 cups quick cooking oats
- 1 teaspoon baking soda
- 0.75 teaspoons ground ginger
- 0.5 teaspoons baking powder
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 1 cup canned pumpkin
- 0.5 cups packed brown sugar
- 0.25 cups white sugar
- 2 tablespoons vegetable oil
- 1 large egg
- 0.5 cups coarsely chopped fresh cranberries
- 0.25 cups dried cranberries
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
-
2
Combine milk and vinegar in a small bowl until evenly blended. Stir whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
-
3
Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; stir in milk mixture until smooth. Stir in flour mixture until just combined: fold in fresh and dried cranberries.
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4
Spoon batter into the prepared muffin cups, filling each to the top.
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5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the tin for 5 minutes before removing to wire rack to cool completely.
Nutrition Facts
Per serving
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