1 1/2 cups
all-purpose flour (about 6 3/4 ounces) 1 teaspoon baking soda
3/4 teaspoon
ground ginger
1/2 teaspoonbaking powder
1/2 teaspoonground cinnamon
1/4 teaspoonsalt
1/8 teaspoonground cloves
1 cupgranulated sugar
1 cupcanned pumpkin
1/2 cuplow-fat buttermilk
1/4 cuppacked light brown sugar
2 tablespoonscanola oil
1 large egg
2/3 cupsweetened dried cranberries, chopped (such as Craisins)
Cooking spray
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.
Cooking Light