Pumpkin Cranberry Muffins

Low Fat Pumpkin Cranberry Muffins
Low Fat Pumpkin Cranberry Muffins. Fiona Haynes
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 12 servings
Ratings
Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering. They're best served warm, and they also freeze well.

What You'll Need

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 cup pumpkin puree
  • 1 large egg, lightly beaten
  • 1/4 cup canola oil
  • 1 cup nonfat milk
  • 1 cup fresh cranberries, chopped

How to Make It

  1. Preheat oven to 350 degrees.
  2. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. Combine pumpkin, beaten egg, oil and milk in a medium bowl.
  4. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries.
  5. Fill muffin cups and bake for 22-25 minutes.