Healthy Pumpkin Cranberry Muffins
Description
This healthy pumpkin cranberry muffin recipe is made with oats and whole wheat flour, making it a tasty on-the-go breakfast or holiday snack to enjoy.
Ingredients
•
1/2 cup milk
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1 1/2 teaspoons white vinegar
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1/2 cup whole wheat flour
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1/2 cup all-purpose flour
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1/2 cup quick cooking oats
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1 teaspoon baking soda
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3/4 teaspoon ground ginger
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1/2 teaspoon baking powder
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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1 cup canned pumpkin
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1/2 cup packed brown sugar
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1/4 cup white sugar
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2 tablespoons vegetable oil
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1 large egg
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1/2 cup coarsely chopped fresh cranberries
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1/4 cup dried cranberries
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Combine milk and vinegar in a small bowl until evenly blended. Set aside. Whisk whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt together in a large bowl. Set aside.
3
Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; stir in milk mixture until smooth. Stir in flour mixture until just combined: fold in fresh and dried cranberries.
4
Divide batter among the prepared muffin cups, filling each to the top.
5
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tins for 5 minutes before transferring muffins to a wire rack to cool completely.