healthy pumpkin cranberry muffins

Ingredients

• Servings: 1
• 1/2 cup milk
• 1 1/2 teaspoons white vinegar
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 2 tablespoons vegetable oil
• 1 egg
• 1/2 cup coarsely chopped fresh cranberries
• 1/4 cup dried cranberries

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). line 12 muffin cups with paper liners.
• stir milk and vinegar together in a small bowl.
• mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
• whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. stir flour mixture into pumpkin mixture until just combined. fold in fresh and dried cranberries. spoon batter into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.