Pumpkin Cranberry Muffins

Makes 10-12

Ingredients

• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3/4 cup granulated sugar (reduce by 1/4 if desired)
• 1/4 cup light brown sugar
• 1 cup canned pumpkin
• 1/2 cup low-fat buttermilk or yogurt
• 2 tablespoons canola or vegetable oil
• 1 large egg
• 2/3 cup chopped fresh/frozen cranberries, or dried if fresh is not available
• ½ cup chopped pecans
• Cooking spray

Directions: 

1. Preheat oven to 375 degrees. 

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves); stir well with a whisk. Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a whisk till smooth. Add flour mixture to sugar mixture; mix well just until combined. Fold in cranberries and nuts. 

3. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared cups. Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. 

Note: You can use two teaspoons of Pumpkin Pie Spice instead of the 3 spices listed. (Cinnamon, ginger, cloves).

To make buttermilk add 1/2 Tablespoon of lemon juice or vinegar to 1/2 cup of milk.