Pumpkin Cranberry Muffins
Light, Fluffy Muffins Perfect for Snacking or Breakfast! Loaded with Pumpkin Flavor and Tart Dried Cranberries!
Servings: 12 muffins
Calories: 193kcal
Ingredients
- 2 tablespoons vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup dried cranberries
Instructions
- Preheat oven to 375F. Line 12 muffin cups with paper liners.
- In the bowl of a stand mixer fitted with a paddle attachment, beat oil, granulated sugar, brown sugar, and pumpkin puree until combined. Beat in buttermilk, vanilla, and egg.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. Add this mixture to the wet ingredients and beat until just combined. Use a rubber spatula to fold in the dried cranberries.
- Divide the batter between the 12 muffin cups. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before serving.
Nutrition
Calories: 193kcal | Carbohydrates: 39g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 158mg | Potassium: 104mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3215IU | Vitamin C: 0.8mg | Calcium: 33mg | Iron: 1.2mg