Pumpkin-Cranberry Muffins

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup pumpkin canned
• 2 tablespoons canola oil 
• 1 large eggs 
• 6.8 ounces flour all-purpose
• 1 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.8 teaspoon ground ginger 
• 0.3 cup brown sugar light packed
• 0.5 cup buttermilk low-fat
• 0.3 teaspoon salt 
• 0.7 cup cranberries dried sweetened chopped (such as Craisins)

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• muffin liners
• measuring cup

Directions

1. Preheat oven to 37
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
4. 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).
5. Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
6. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups.
7. Bake at 375 for 25 minutes or until muffins spring back when touched lightly in center.
8. Remove muffins from pan immediately; place on a wire rack.