Pumpkin-Cranberry Muffins

These moist muffins get a burst of sweet and sour notes from the cranberries. This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through.

Yield: 1 dozen (serving size: 1 muffin)

Ingredients

• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 1  teaspoon  baking soda
• 3/4  teaspoon  ground ginger
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground cloves
• 1  cup  granulated sugar
• 1  cup  canned pumpkin
• 1/2  cup  low-fat buttermilk
• 1/4  cup  packed light brown sugar
• 2  tablespoons  canola oil
• 1  large egg
• 2/3  cup  sweetened dried cranberries, chopped (such as Craisins)
• Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Nutritional Information

Calories:

199 (14% from fat)

Fat:

3.2g (sat 0.4g,mono 1.6g,poly 0.9g)

Protein:

2.8g

Carbohydrate:

41.1g

Fiber:

1.5g

Cholesterol:

18mg

Iron:

1.3mg

Sodium:

195mg

Calcium:

38mg