Low Fat Pumpkin Cranberry Muffins

I've been craving muffins lately and I still can't find my cranberry cookbook. I found this recipe at About.com. I love that site! If you can't find something there, you can't find it anywhere. I'm having lunch with a few ladies today, and I'm bringing these to share. Lord knows I can't eat them all! If you're following Weight Watchers, these come in around 4 points each.

I like the tart taste of the cranberries mixed with the cinnamon, nutmeg and ginger. As I was pulling my spices out of the cupboard, I accidentally grabbed the chili pepper seasoning which is odd since my spices are alphabetized. Just as I was getting ready to add it to the recipe I realized it. These would have been some hot muffins!

The recipe says it makes 12, I got 15 muffins out of the batter.

Happy baking!

Low Fat Pumpkin Cranberry Muffins
2 cups all-purpose flour
3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup pumpkin puree
1 large egg, lightly beaten
1/4 cup canola oil
1 cup nonfat milk
1 cup fresh cranberries, chopped

Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes.

Makes 12 muffins

Per Muffin: Calories 193, Calories from Fat 48, Total Fat 5.2g (sat 0.4g), Cholesterol 18mg, Sodium 171mg, Carbohydrate 32.6, Fiber 1.7g, Protein 3.6g