Pumpkin Cranberry Muffins

Okay, I hate the word diet, so we are not even going there. Claudia would wag her finger at me if I even brought up the word. I can see her scolding me right now with her sweet toothy grin. It’s a life style change. We are getting healthy. We are changing our lives. Yes Darling, we totally get it 🙂 These are “healthy”, “lighter” and most of all; Weight Watcher friendly. To all my peeps who are going through the process with me at Weight Watchers counting points and slimming down, these muffins are each 5 points and they are really good. I came across this recipe a few years ago and have hung onto it ever since. Hey Claudia! (she’s our WW leader and might I add, SHE IS FIERCE!) this is in honor of you and thank you for the weekly love you always share! She keeps all of us on track each week and gives us unbounded support. These muffins are screaming for a cup of cider. I wonder how many points that would be….Claudia??? how many points is cider?!?

Pumpkin Cranberry Muffins

(recipe from Nov. 2007 Cooking Light issue)

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)
1/2 Cup walnuts (optional)
Cooking spray

Preparation

Preheat oven to 375°.
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.
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.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Happy Baking,

Suzie

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