Ingredients
12
12 servings
- •0.5 cup milk
- •1.5 teaspoons white vinegar
- •0.5 cup whole wheat flour
- •0.5 cup all-purpose flour
- •0.5 cup quick cooking oats
- •1 teaspoon baking soda
- •0.75 teaspoon ground ginger
- •0.5 teaspoon baking powder
- •0.5 teaspoon ground cinnamon
- •0.25 teaspoon ground nutmeg
- •0.25 teaspoon salt
- •1 cup canned pumpkin
- •0.5 cup packed brown sugar
- •0.25 cup white sugar
- •2 tablespoons vegetable oil
- •1 large egg
- •0.5 cup coarsely chopped fresh cranberries
- •0.25 cup dried cranberries
Instructions
- Preheat the 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.
Nutritional Facts
Per 12 servings
- Calories: 149
- Carbohydrate: 28g
- Fat: 3g
- Fiber: 2g
- Protein: 3g
- Sugar: 16g
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