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)
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 well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
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.
Pumpkin is so great. At my grocery store that I shop at they had cans of them for .88 cents recently. I stocked up on them in the last couple of trips to the store and I heard someone say there is going to be a shortage of it soon. Bad crops or something like that. That totally stinks, but what can you do? I am obsessed with anything that has pumpkin in it now! I tried making some pumpkin fudge earlier this afternoon and it didn’t turn out. 🙁 The soup I had made with pumpkin in it was very bland and the curry spice ended up turning my food processor blade a neon yellow color. These muffins are great for breakfast and a snack!