Don’t let the long ingredient list fool you – easy to prepare, whole grain, low-fat, and delicious!
Original recipe makes 1 dozen cupcakes
Ingredients
1/2 cup milk
1 1/2 teaspoons white vinegar
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup packed brown sugar
1/4 cup white sugar
2 tablespoons vegetable oil
1 egg
1/2 cup coarsely chopped fresh cranberries
1/4 cup dried cranberries
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PREP
25 mins
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COOK
25 mins
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READY IN
55 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Stir milk and vinegar together in a small bowl.
- Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- 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.
- 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.
Nutrition
Calories: 149 kcal
Carbohydrates: 28.1 g
Cholesterol: 18 mg
Fat: 3.4 g
Fiber: 2.1 g
Protein: 2.8 g
Sodium: 236 mg