Healthy Pumpkin Cranberry Muffins to Brighten Your Morning
These Healthy Pumpkin Cranberry Muffins are delicious and low-fat, perfect for brightening your morning.
Equipment
- oven
- Muffin Tin
- Mixing Bowls
- Whisk
Ingredients
Wet Ingredients
- ½ cup milk or buttermilk
- 1½ teaspoons white vinegar
- 1 large egg
- 1 cup canned pumpkin
- 2 tablespoons vegetable oil
- ½ cup packed brown sugar
- ¼ cup white sugar
Dry Ingredients
- 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
Fruits
- ½ cup coarsely chopped fresh cranberries
- ¼ cup dried cranberries
Instructions
Baking Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- 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.
- 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.
- Spoon batter into the prepared muffin cups, filling each to the top.
- 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.
Notes
A milk and vinegar mixture is a simple substitute for buttermilk. Feel free to change the ratio of dried to fresh cranberries to adjust sweetness, or substitute nuts, chocolate chips, or other dried fruit.
Nutrition
Serving: 1muffinCalories: 149kcalCarbohydrates: 28gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 16mgSodium: 236mgPotassium: 119mgFiber: 2gSugar: 16gVitamin C: 2mgCalcium: 44mgIron: 1mg
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