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. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 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. 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.
4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
5. 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 per serving