Baking & Desserts

Healthy Pumpkin Cranberry Muffins

Ingredients

  • ½ cup milk
  • 1 ½ teaspoons white vinegar
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ½ cup quick cooking oats
  • 1 teaspoon baking soda
  • ¾ teaspoon ground ginger
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup canned pumpkin
  • ½ cup packed brown sugar
  • ¼ cup white sugar
  • 2 tablespoons vegetable oil
  • 1egg
  • ½ cup coarsely chopped fresh cranberries
  • ¼ cup dried cranberries
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

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  • Step 2

    Stir milk and vinegar together in a small bowl.

  • Step 3

    Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.

  • Step 4

    Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.

  • Step 5

    Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

  • Cook's Note:

    Milk and vinegar mixture is a simple substitute for buttermilk, which I seldom have on hand in my kitchen. 1/2 cup buttermilk could be used instead. Feel free to change the ratio of dried to fresh cranberries to adjust sweetness, or substitute nuts, chocolate chips, or other dried fruit.

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