Healthy Pumpkin Cranberry Muffins

Recipe View 5 mins Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well. (5 minutes)

Recipe View 2 mins In a small bowl, whisk together the milk and white vinegar. This creates a buttermilk substitute, adding tenderness to the muffins. Set aside. (2 minutes)

Recipe View 5 mins In a large bowl, combine the whole wheat flour, all-purpose flour, quick-cooking oats, baking soda, ground ginger, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk well to ensure even distribution of the leavening agents and spices. (5 minutes)

Recipe View 5 mins In a separate bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, and egg until smooth. Gradually add the milk mixture to the pumpkin mixture, whisking until well combined. (5 minutes)

Recipe View 5 mins Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can result in tough muffins. Fold in the fresh and dried cranberries. (5 minutes)

Recipe View 3 mins Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. (3 minutes)

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (25 minutes)

Recipe View 5 mins Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)