Healthy Pumpkin Cranberry Muffins

Name: Healthy Pumpkin Cranberry Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: International
Ingredients: 0.5 cup All-Purpose Flour; 0.5 tsp Baking Powder; 1 tsp Baking Soda; 0.5 cup Brown Sugar; 0.25 cup Dried Cranberry; 1 whole Eggs; 0.5 tsp Ground Cinnamon; 0.75 tsp Ground Ginger; 0.25 tsp Ground Nutmeg; 0.5 cup Milk; 1 cup Pumpkin; 0.5 cup Quick Oats; 0.25 tsp Salt; 0.25 cup Sugar; 2 tbsp Vegetable Oil; 1.5 tsp White Vinegar; 0.5 cup Whole Wheat Flour; 0.5 cup Yogurt-Covered Cranberries

Breakfast 🍳Dessert 🍰Snack 🍿 Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Healthy Pumpkin Cranberry Muffins blend warm pumpkin and spices with tart bursts of fresh and dried cranberries for a tender, lightly sweet bite. Whole wheat flour and oats add hearty texture and a wholesome feel, perfect for breakfast, lunchbox treats, or festive fall gatherings. Enjoy them warm with a hint of spice and fruity tang in every muffin.

Prep25 mins
Cook25 mins
Serves12
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line the cups with paper liners.
2

Stir the milk and vinegar together in a small bowl until evenly mixed. Set aside. In a large bowl, whisk together the whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt. Set aside.
3

In another bowl, whisk the pumpkin, brown sugar, white sugar, vegetable oil, and egg; stir in the milk mixture until smooth. Stir in the flour mixture until just combined, then fold in the fresh and dried cranberries.
4

Spoon the batter into the prepared muffin cups, filling each to the top.
5

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 25 minutes. Cool in the tins for 5 minutes, then transfer the muffins to a wire rack to cool completely.