These pumpkin and cranberry muffins are healthy delicious and lowfat Dont let the long ingredient list fool you these tasty treats are easy to prepare with whole grains oats and more
Prep Time
5 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
Stir milk and vinegar together in a small bowl.
Mix whole wheat flour
all-purpose flour
oats
baking soda
ginger
baking powder
cinnamon
nutmeg
and salt in a large bowl.
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.
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.
Tips
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