Ingredients
1/3 cup dried cranberries
1 cup buttermilk or plain kefir
1 cup canned pumpkin
1/4 cup canola or vegetable oil
1 teaspoon vanilla extract
2 large eggs
3/4 cup brown sugar
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon Kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup all purpose flour
1 1/2 cups whole wheat pastry flour
Step by step
Preheat oven to 400 degrees.
In a medium bowl, gently stir dry ingredients together (flours, baking powder/soda, salt, spices) and set aside.
Beat canola oil, sugar, eggs and vanilla together in the bowl of your KitchenAid® Stand Mixer on low-medium speed. Add pumpkin and mix on low until combined.
Scrape down the sides, then alternate adding part of the flour mixture and part of the buttermilk/kefir, until batter is just barely incorporated.
Add 1 teaspoon flour to the cranberries and toss until they’re coated (this prevents them from sinking to the bottom of the muffins), then stir cranberries into the muffin batter with a spatula.
Line a muffin tin with paper muffin cups, spray with cooking spray, and fill each cup 3/4 way up with batter.
Bake at 400 for about 18 minutes or until a toothpick comes out clean.
Let cool on a rack for 10 minutes before enjoying.