Thanksgiving

Pumpkin-Cranberry Muffins is for Dessert.

Pumpkin-Cranberry Muffins takes several minutes to prepare.

Pumpkin-Cranberry Muffins takes 25 minutes to cook.

Pumpkin-Cranberry Muffins makes 12 servings.

The ingredients for Pumpkin-Cranberry Muffins are:

1 1/2 c. 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 granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tlbs canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (Craisins)
Cooking spray

Here is how you make Pumpkin-Cranberry Muffins:

Preheat over to 375Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients and stir well with a wisk.Combine granulated sugar and next 5 ingredients in a large bowl, beat with a mixer at medium speed until combined. Fold in cranberries.Place 12 paper muffin cup liners in muffin pan, coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375 for 25 mins. Remove from pan when done and cool on wire rack. Number of Servings: 12Recipe submitted by SparkPeople user TH0371.

The nutritional information for Pumpkin-Cranberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 4.1

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 48.4 mg
• Total Carbs: 1.0 g
• Dietary Fiber: 0.2 g
• Protein: 0.1 g