Healthy Pumpkin Cranberry Muffins

Pumpkin cranberry muffins with oats and whole wheat flour are a colorful and healthy addition the Thanksgiving table or an on-the-go breakfast.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 149 Calories

Ingredients

• 1 teaspoon baking soda
• ½ cup packed brown sugar
• 1 egg
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ cup milk
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ cup white sugar
• 1 cup canned pumpkin
• ½ cup all-purpose flour
• ½ cup whole wheat flour
• 2 tablespoons vegetable oil
• ½ cup quick cooking oats
• ¾ teaspoon ground ginger
• ¼ cup dried cranberries
• 1 ½ teaspoons white vinegar
• ½ cup coarsely chopped fresh cranberries

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

Step 2

Stir milk and vinegar together in a small bowl.

Step 3

Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.

Step 4

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.

Step 5

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.