Pumpkin-Cranberry Muffins

• 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
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup granulated sugar
• 1 cup canned 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 (such as Craisins)
• Cooking spray

1. Preheat oven to 375u0b0.
2. 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.
3. 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.
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375u0b0 for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
5. This recipe doubles easily to feed a crowd. These are best warm, but you can make ahead to jump-start holiday cooking. Bake up to one month in advance, and place in a heavy-duty zip-top plastic bag. Let the muffins thaw at room temperature, and then microwave at MEDIUM-HIGH about 30 seconds to heat through.
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flour, baking soda, ground ginger, baking powder, ground cinnamon, salt, ground cloves, sugar, pumpkin, lowfat buttermilk, brown sugar, canola oil, egg, cranberries, cooking spray

Taken from www.myrecipes.com/recipe/pumpkin-cranberry-muffins (may not work)