Cranberry-Ginger Pumpkin Muffins
This recipe makes 12 Regular sized muffins or 24 mini muffins. They are best served slightly warmed. This recipe easily doubles for a crowd and can be made ahead of time. They can also be frozen and defrosted in room temperature. This recipe was adapted from a Cooking Light recipe.
Servings: 12
Calories: 195kcal
Ingredients
- 1 cup all purpose unbleached flour
- 1/2 cup whole wheat flour
- 1/4 cup ground flax seed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup canned 100% pumpkin
- 1 cup buttermilk
- 1/2 cup cane sugar
- 1/2 brown sugar
- 1/4 cup coconut oil or melted butter
- 1 large egg
- 1/2 Tbsp fresh ginger grated (or 3/4 tsp ground)
- 2/3 cup pre-chop measure unsweetened dried cranberries, chopped
Instructions
- Preheat oven to 375 degrees
- Measure out and add all dry ingredients, flour through ground cloves to large mixing bowl. Mix well with whisk.
- Set up standing mixer. Add pumpkin through fresh ginger in mixer bowl. Beat ingredients at low speed until well combined.
- Once pumpkin mixture well mixed, slowly beat in dry flour mixture, about 1/2 cup at a time.
- Fold in chopped cranberries and combine with spatula.
For Regular sized Muffins
- Place muffin liners in muffin tin and lightly spray liners with olive oil. Spoon batter full into muffin liners with a spoon.
- Bake 25 mins. Check largest muffin in center with toothpick after 20 mins as baking varies with elevation and ovens. They should also spring back when touched on the center.
- Remove immediately from pan and place on wire racks to start cooling. I gently use a butter knife or fork to help me get them out of the pan.
- Sample while warm and enjoy!
For Mini Muffins
- Lightly spray muffin tin with olive oil. No need for liners with the minis. Bake for 15 mins and check doneness with toothpick. Add on a minute or two of baking if needed. Overbaking will dry out these little cuties.
- Give these minis just 5 minutes to cool on a wire rack before pulling out of pan onto wire rack.
- Sample while warm.
Nutrition
Serving: 1muffin | Calories: 195kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 210mg | Potassium: 162mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3324IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg