Pumpkin Cranberry Mini Muffins

• cooking spray
• 1 cup flour
• 4 teaspoons white granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg white at room temperature
• 1/2 cup canned pumpkin do not use canned pumpkin-pie filling
• 1/3 cup fresh cranberries chopped
• 1/4 cup lowfat buttermilk
• 2 1/2 tablespoons dark brown sugar packed
• 2 tablespoons unsalted butter melted and cooled
• 1/2 teaspoon vanilla extract

1. Position rack in center of oven and preheat oven to 400u0b0F. Spray the 12 cups a mini muffin tin with cooking spray.
2. In a large bowl, whisk together both flours, white sugar, baking powder, baking soda, cinnamon and salt.
3. In a second bowl, whisk together egg white, canned pumpkin, cranberries, buttermilk, brown sugar, melted butter and vanilla until mixture is smooth.
4. Pour wet ingredients into dry; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon into prepared muffin tin, about 2 tablespoons per cup.
5. Bake until browned, until a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in the muffin pan for a couple of minutes before turning muffins out and cooling them on a wire rack.

cooking spray, flour, white granulated sugar, baking powder, baking soda, ground cinnamon, salt, egg, pumpkin, fresh cranberries, buttermilk, sugar, butter, vanilla

Taken from www.yummly.com/recipe/Pumpkin-Cranberry-Mini-Muffins-1320994 (may not work)