Makes 12 muffins. They are delicious. I like having one with my morning coffee; or two or three.
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup white whole wheat 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
- 3/4 cup granulated sugar (or Splenda)
- 1/2 cup low-fat buttermilk (see notes)
- 1 cup canned pumpkin
- 2 tbsp light brown sugar
- 2 tbsp canola oil
- 1 large egg
- 2/3 cup raw cranberries
- 2 large mixing bowls
- 12 muffin tin
- cooling rack
- hand mixer
- baker's spatula
- cooking spray
Preheat oven to 375°.
Rinse well then cut each cranberry in half.
In one mixing bowl, whisk together flours, baking soda, ginger, baking powder, cinnamon, salt, cloves.
In one mixing bowl, add sugar, buttermilk, pumpkin, brown sugar, oil, and egg. Beat with hand mixer on medium speed until well-blended, about 2 minutes.
Add dry mixture to wet mixture and combine using the spatula. Fold in the cranberries.
Grease muffin tin (I use a cooking spray) and divide muffin mixture evenly into the 12 holes.
Place in oven and cook 25 minutes. Turn the muffin tin half-way through baking.
Take muffins out of pan and place on cooking rack.
I put 1 tsp lemon juice in 1/2 cup then fill with skim milk in lieu of buttermilk.
Make sure the canned pumpkin is pure pumpkin, not spiced.
Muffin mixture should not be mixed thorough or else gluten forms and they end up stringy and tough.
Try making your own pumpkin mix. It is easy and much better than canned.