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.
This is a recipe I’ve had on here before from Cooking Light, because the last time I made them with cranberries. Tonight, I was craving chocolate, and thought this would be perfect. Added some chocolate chips in these babies. I am just so clever aren’t I? 😉 The batch makes 12 and 5 are already gone! I don’t think these will last until Saturday!
I love muffins. Sometimes, I will make a batch of muffins to take to work for breakfast. I get sick of eating granola bars most of the time. Tried oatmeal, that gets boring too. But muffins, oh my there are so many different kinds you can make! I found another muffin recipe on Cooking Light’s website for Raspberry Cream Cheese muffins. Next week that will be my breakfast in the morning!