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Cranberry-Pumpkin Muffins
Description
Moist tasty and savory cranberry-pumpkin muffin recipe.
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp ground ginger
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp ground cloves
- 1 cup canned pumpkin
- 1/2 cup buttermilk
- 1/4 cup brown sugar
- 2 Tbs vegetable oil
- 1 large egg
- 2/3 cup chopped cranberries
Methods/steps
- Preheat oven to 375 F
- Combine flour, baking soda, ginger, baking powder, cinnamon salt and cloves.
- Mix well.
- In a lage mixer bowl,combine sugar, pumpkin, buttermilk, brown sugar, oil, and egg and beat at medium speed until well blended (3 minutes).
- Add flour mixture and beat on low until mixed.
- Fold in cranberries.
- Place 12 greased or oiled (spray) muffin cup liners in muffin cups. Spoon batter into cups. Bake at 375 F for 25 minutes or until muffins spring back when touched.
- Remove from oven and cool on a wire rack.
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