Description
Don’t let the long ingredient list fool you – easy to prepare, whole grain, low-fat, and delicious!
Ingredients
- ½ cup milk
- 1 ½ teaspoons white vinegar
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ cup quick cooking oats
- 1 teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup canned pumpkin
- ½ cup packed brown sugar
- ¼ cup white sugar
- 2 tablespoons vegetable oil
- 1 egg
- ½ cup coarsely chopped fresh cranberries
- ¼ cup dried cranberries
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 12