Cranberry Pumpkin Chocolate Chip Muffins

Pumpkins aren’t just for carving a funny Jack-O-Lantern or building a scarecrow this holiday season! Pumpkins are nutritious fruits packed with vitamin A and fiber that can be used in all of your favorite fall recipes! These chocolate cranberry pumpkin muffins make for an easy grab-and go breakfast, snack or dessert. Canned pumpkin offers the same health benefits as fresh pumpkin, but is more convenient. It contributes both color and moistness to these fruit-filled muffins.

Ingredients:

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 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 puree*
• 1/2 cup low-fat milk*
• 1/4 cup packed light brown sugar
• 2 tablespoons canola oil
• 1 large egg*
• 1/3 cup lightly sweetened dried cranberries, chopped (such as Craisins)
• 1/3 cup dark chocolate chips (65-85%)

*WIC-approved items

Directions:

1. Pre-heat oven to 375.
2. Combine flour, baking soda, ground ginger, nutmeg, baking powder, ground cinnamon, salt and ground cloves in a mixing bowl; stir well with a whisk.
3. In a separate mixing bowl combine granulated sugar, canned pumpkin puree, low-fat milk, brown sugar, canola oil and egg; beat with a mixer at medium speed until well blended (about 3 minutes). 
4. Add flour mixture to sugar mixture; beat at low speed just until combined.
5. Fold in cranberries and dark chocolate chips.
6. Bake the muffins at 375° for 25 minutes or until muffins spring back when touched lightly in center.
7. Place 12 paper muffin cup liners in muffin cup pan and coat liners with cooking spray. Spoon batter into prepared cups.
8. Remove muffins from pan immediately; place on a wire rack to cool.