Pumpkin Cranberry Muffins

It’s hard to believe that my favorite season is right around the corner. After a hot and humid summer, there is nothing that I love more than the cool and crisp air of a fall afternoon. Although the official start to the season is still a couple weeks out, all signs point to autumn here in Ann Arbor. Students have returned to campus and classes have started. Football season is underway and my fantasy league is up and running. Starbucks has my favorite drink—caramel apple cider—on their special fall menu. Perhaps most exciting, is the return of my favorite pumpkin-themed fall desserts. Simply put, I love almost everything about fall. I think the word cloud below does a good job of showcasing this.


There’s no doubt about it: Pumpkin is the quintessential fall flavor, and I especially love it in desserts. Pumpkin desserts are no stranger to the Sweet Precision Kitchen. In past years I’ve made pumpkin bread, pumpkin cake, and pumpkin cookies. This year I’m adding to the lineup with some tasty pumpkin muffins that are sure to leave your kitchen smelling divine. The delicate pumpkin flavor of these muffins is enhanced with tart cranberries. This recipe is a winner and can easily be doubled if you’re bringing it to a larger function.

Low Fat Pumpkin Cranberry Muffins

Servings: 12 • Size: 1 muffin • Calories: 170.0 • Fat: 4.0 g • Carbs: 33.0 g • Fiber: 1.0 g • Protein: 3.0 g • Sugar: 18.0 g • Sodium: 282 mg

1 1/2 cups all-purpose flour
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
1/2 cup granulated sugar
1 cup pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped

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 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Heather’s Helpful Hints
Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins.