|Nutritional Guidelines (per serving)|
Not too sweet, these delicious pumpkin and cranberry muffins would make a great snack or brunch offering. They're best served warm, and they also freeze well.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 large egg, lightly beaten
- 1/4 cup canola oil
- 1 cup nonfat milk
- 1 cup fresh cranberries, chopped
Preheat oven to 350 degrees.
Combine pumpkin, beaten egg, oil and milk in a medium bowl.
Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries.
Fill muffin cups and bake for 22-25 minutes.