Pumpkin Cran-Raisin Muffins

Beth M.

By
@BakinTime

I work part-time for five months of the year, and to start the day I love muffins and coffee as soon as I get up. These are my creation. Adjust the amount of cranberries and raisins to suit your tastes. Someone might like a streusel topping. I like "less-sweet" muffins, so I left them plain on top.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12 (if one per person)
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

1 c
a/p flour
1/2 c
whole wheat flour
1 Tbsp
baking powder
1 tsp
cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves (optional)
1/2 c
light brown sugar
1 c
canned, pure pumpkin, all natural
1
whole egg, beaten
1 c
fat-free milk
1/2 c
chopped, fresh cranberries
1/2 c
raisins
1 Tbsp
safflower oil

Step-By-Step

1Measure first seven ingredients and place in a large mixing bowl. Blend thoroughly.
2In another bowl, measure the remaining six ingredients, and stir well.
3Combine the two mixtures.
4Preheat the oven to 425 degrees. Spray muffin tin with non-stick oil. Makes one dozen medium size muffins.
5Spray an ice cream scoop with oil also; and measure the batter into muffin tin.
6Bake muffins for twenty-five minutes. Cool on a rack and loosen muffins while hot.
7Optional: pecans or walnuts could be added to batter.
8Optional: Spices could be varied, I might use nutmeg next time in place of ground cloves.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat, Low Sodium