These pumpkin and cranberry muffins are healthy, delicious, and low-fat. Don't let the long ingredient list fool you — these tasty treats are easy to prepare with whole grains, oats, and more.
Ingredients
- milk: 0.5 cup
- ½ teaspoons white vinegar: 1 piece
- whole wheat flour: 0.5 cup
- all-purpose flour: 0.5 cup
- quick cooking oats: 0.5 cup
- baking soda: 1 tsp
- ground ginger: 0.75 tsp
- baking powder: 0.5 tsp
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.25 tsp
- salt: 0.25 tsp
- canned pumpkin: 1 cup
- packed brown sugar: 0.5 cup
- white sugar: 0.25 cup
- vegetable oil: 2 Tbsp
- egg: 1 piece
- fresh cranberries: 0.5 cup (coarsely chopped)
- cranberries: 0.25 cup (dried)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
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Stir milk and vinegar together in a small bowl.
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Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
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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.
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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.
