Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!

Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
5 mins
total:
55 mins
Servings:
12
Yield:
1 dozen cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Milk and vinegar mixture is a simple substitute for buttermilk, which I seldom have on hand in my kitchen. 1/2 cup buttermilk could be used instead. Feel free to change the ratio of dried to fresh cranberries to adjust sweetness, or substitute nuts, chocolate chips, or other dried fruit.

Nutrition Facts

149 calories; protein 2.8g 6% DV; carbohydrates 28.1g 9% DV; fat 3.4g 5% DV; cholesterol 16.3mg 5% DV; sodium 236.1mg 9% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2013
I substituted coconut flour/almond meal flour for the AP flour. I also sub'd applesauce/coconut oil for the veg. oil. Instead of muffins I put in 7x10 pan and sprinkled coconut on the top. Delicious and good for you. Read More
(42)

Most helpful critical review

Rating: 3 stars
03/03/2018
They were way too sweet and though I loved the fresh cranberries using the dried ones was a mistake. The texture was also odd -- I wonder if they would have been better if I'd cooked them a shorter time. At 25 mins they were extremely moist inside but had a tough (but unburned) crust. We didn t finish eating the recipe. I'll look for a different pumpkin muffin recipe and add fresh cranberries. Read More
74 Ratings
  • 5 star values: 56
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/31/2013
I substituted coconut flour/almond meal flour for the AP flour. I also sub'd applesauce/coconut oil for the veg. oil. Instead of muffins I put in 7x10 pan and sprinkled coconut on the top. Delicious and good for you. Read More
(42)
Rating: 5 stars
09/02/2013
I used all whole wheat flour and old fashioned oats (not quick oats) and they were still delicious. You wouldn't know the recipe was 'healthy!' Read More
(19)
Rating: 5 stars
08/22/2013
Yum! I substituted extra whole wheat flour for the all purpose flour. I live at high altitude but these turned out perfect so moist and flavorful not dense at all. I will definitely bake these again. Read More
(17)
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Rating: 5 stars
11/22/2013
Great muffins! I left out the white sugar, and used all dried cranberries instead of fresh. Also added some chopped walnuts. They tasted great, and not too sweet. I calculated 120 calories per muffin, not too bad! Read More
(16)
Rating: 4 stars
12/08/2013
If you take half the white sugar in the recipe and use it to coat the fresh cranberries before adding them to the batter they bake up sweet in the muffin. Read More
(13)
Rating: 5 stars
02/16/2014
Was looking for a high fiber muffin since husband just had surgery and needs more fiber plus something to appeal to his decreased appetite and this looked promising. Made a few changes by adding 1/4 cup of ground flax seed and 1/4 cup of wheat germ increased oats to 3/4 cup and cinnamon to 3/4 tsp. omitted oil and used the entire 15 oz. can of pumpkin puree and left out the white sugar and increased brown sugar by 2 tablespoons. Used almond milk and apple cider vinegar instead of white vinegar. Just added dried reduced sugar cranberries which is what I had and added some chopped pecans. With the additions it made 18 muffins and they were baked in 23 minutes. Very moist with lots of flavor and well received by my husband. Read More
(10)
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Rating: 5 stars
10/14/2013
This will be my staple pumpkin recipe from now on. Like others have said it doesn't seem like a "healthy" recipe. The ginger does add a unique flavour - it makes you stop and think - what's different about this muffin? But it is not overwhelming and I wouldn't change it. I have used both fresh and dried cranberries - made it twice in the past week and a double batch the second time because it is such a great seasonal recipe- but I actually prefer the dried cranberries. Read More
(10)
Rating: 5 stars
08/14/2013
This is a fall favorite. I substituted extra oats for the all purpose flower and left out the white sugar entirely. I used extra fresh chopped cranberries instead of adding dried. Read More
(8)
Rating: 5 stars
04/20/2014
Yum! I made 2 batches of these muffins one batch I made with the oil the other batch I subbed applesauce for the oil. Also both batches I used 3/4 cups craisins plumped in hot water then drained. The batch with the oil I found had a tad more flavor to them but they both came out excellent! Thanks for sharing this great recipe! Read More
(8)
Rating: 3 stars
03/03/2018
They were way too sweet and though I loved the fresh cranberries using the dried ones was a mistake. The texture was also odd -- I wonder if they would have been better if I'd cooked them a shorter time. At 25 mins they were extremely moist inside but had a tough (but unburned) crust. We didn t finish eating the recipe. I'll look for a different pumpkin muffin recipe and add fresh cranberries. Read More