These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.
Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.
Per Serving: 253 calories; protein 3.7g; carbohydrates 40.2g; fat 8.8g; cholesterol 51.5mg; sodium 329.5mg.
Eating good breakfast to continue the day had become a fabulous habit. It’s a best way to start my day off healthfully. The sweet hit from the fruit wakes me up and gives me energy to make on the morning. Sugar is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and helps keep you feeling full longer, and less likely grab a snack out of the vending machine before lunchtime.
Make fruit a at 7.00 clock habit is simple . Easy as put the sweetness in your refrigerator next to the milk or on the bench next to your cereal bowl , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.