Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins.
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
How to Make It
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through.
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Delicious! The first time I made them I found them too sweet and with too many cranberries. This time I reduced the white sugar to 1/2 cup, eliminated the cranberries entirely in favor of some chopped pecans, and used 1/2 cup low fat sour cream instead of buttermilk. Turned out great!! I'll make them that way again.
THESE MUFFINS ARE THE BEST! I love that they are delicious but not high in fat or overly sweet. I omitted the cranberries the first time I made them because I did not have them on hand, but liked them better without. Both bakers or granulated sugar are fine, and if you don't have buttermilk, 1 cup of milk and 1 tbs of vinegar will do the trick. Oh yeah, even my dad who complains about having baked goods in the house enjoyed them and asked me to make them again!
Love it, love it with a few changes! Used 1 cup whole wheat pastry flour,1/2 cup old fashioned oatmeal, and 2 tbs flaxseed meal instead of the 1 1/2 cups all purpose flour. Also used 3/4 cup packed brown sugar (next time will cut back to 1/2 cup) and eliminated the white sugar. Used fresh cranberries instead of the dried sweetened variety and the muffins were plenty sweet. This recipe made a tender sweet well seasoned muffin that the entire family enjoyed and I think it is healthier than the original.
These were really great! I took other reviewers' advice and decreased the sugar by 1/4 cup. I also used half whole wheat flour in place of some of the white flour. They turned out perfect! Just sweet enough, but not too sweet. My new favorite pumpkin muffin recipe!
Absolutely delicious and a keeper! I went along with others' suggestions and only used 1/2 c. white sugar and the 1/4 c. brown; I also used 1/2 white, 1/2 whole wheat flour. Instead of buttermilk, I used a container of vanilla non-fat Greek yogurt. I did not add the cranberries, and made it into a quick bread instead of muffins (which increased the cooking time to 45-50 min.). This is now the only pumpkin bread I'll ever make--and you would never know it was low-fat! I'm sure it's delicious with cranberries, as well--
I followed the recipe the first time and they were delicious! This second time I made them, I reduced the granulated sugar, and added chopped walnuts and Trader Joe's orange flavored cranberries. Scrumptious!
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