Low sugar Pumpkin Muffins for Fathers day

Wednesday, June 22, 2011

Hi everyone, it's been a while since I last blogged, I have been too busy looking for a job. But I got one, yeah!!!!
OK, so for Fathers day My Boyfriend's Dad can not get enough Pumpkin, he loves it in a pie, a muffin, it does not matter as long as it's pumpkin. So here you go, I hope you like this as much as my family did.

·         1 1/2 cups all-purpose flour (about 6 3/4 ounces)
·         1 teaspoon baking soda
·         3/4 teaspoon ground ginger
·         1/2 teaspoon baking powder
·        3/4 teaspoon ground cinnamon
·         1/8 tsp. of allspice
·         1/4 teaspoon salt
·         1/8 teaspoon ground cloves
·         1 cup canned pumpkin
·         1/2 cup low-fat buttermilk
·         3/4 cup packed light brown sugar
·         2 tablespoons canola oil
·         1 large egg
·         1 cup sweetened 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 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.


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