Pumpkin Cranberry Muffins

• 1 12 cups all-purpose flour
• 1 teaspoon baking soda
• 34 teaspoon ginger
• 12 teaspoon baking powder
• 12 teaspoon cinnamon
• 14 teaspoon salt
• 18 teaspoon clove
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 12 cup low-fat buttermilk
• 14 cup light brown sugar, packed
• 2 tablespoons canola oil
• 1 large egg
• 23 cup craisins
• cooking spray

1. Preheat oven to 375 degrees.
2. Combine flour, baking soda, and next 5 ingredients (through cloves) in a large bowl with a whisk.
3. Combine granulated sugar and next 5 ingredients (through egg) in another large bowl.
4. Beat with a mixer at medium speed until well blended, about 3 minutes.
5. Add flour mixture to sugar mixture.
6. Beat at low speed until just combined.
7. Fold in Craisins.
8. Place 12 paper muffin cup liners in muffin cups.
9. Coat liners with cooking spray.
10. Spoon batter into prepared cups.
11. Bake for 25 minutes or until muffins spring back when touched lightly in center.
12. Remove muffins from pan immediately and place on a wire rack.

flour, baking soda, ginger, baking powder, cinnamon, salt, clove, sugar, pumpkin, lowfat buttermilk, light brown sugar, canola oil, egg, craisins, cooking spray

Taken from www.food.com/recipe/pumpkin-cranberry-muffins-376401 (may not work)