Pumpkin Cranberry Muffins

I had house guests this weekend so I thought it would be nice to make some baked goods for the morning in case someone was hungry and I wasn't around to make breakfast yet.  Also, a can of pumpkin has been sitting in my cabinet since Thanksgiving and I have been wanting to use it.  Pumpkin Cranberry Muffins seemed like the perfect thing!

Pumpkin Cranberry Muffins

Courtesy of Cooking Light

Ingredients

1 1/2 cups 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 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 dried sweetened cranberries, chopped

cooking spray

Directions

Preheat oven to 375 degrees.  

Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking soda, and next 5 ingredents through 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.  Add flour mixture to sugar mixture; beat at low speed until just 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 degrees for 25 minutes or until muffins spring back with touched lightly in center.  Remove muffins from pan immediately; place on wire rack.

The best part is they are only 190 calories each and for a quick breakfast they are very moist and lovely.  I topped each of mine with 3 dried cranberries for a little garnish.  Unfortunately, the my kitchen light went out on Saturday so it was a little dark in there when I took this picture!