Healthy Pumpkin Cranberry Muffins

Ingredients

• 0.5 cup milk
• 1.5 teaspoons white vinegar
• 0.5 cup whole wheat flour
• 0.5 cup all-purpose flour
• 0.5 cup quick cooking oats
• 1 teaspoon baking soda
• 0.75 teaspoon ground ginger
• 0.5 teaspoon baking powder
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 1 cup canned pumpkin
• 0.5 cup packed brown sugar
• 0.25 cup white sugar
• 2 tablespoons vegetable oil
• 1 large egg
• 0.5 cup coarsely chopped fresh cranberries
• 0.25 cup dried cranberries

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. Combine milk and vinegar in a small bowl until evenly blended. Set aside. Whisk whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt together in a large bowl. Set aside.
3. Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; stir in milk mixture until smooth. Stir in flour mixture until just combined: fold in fresh and dried cranberries.
4. Divide batter among the prepared muffin cups, filling each to the top.
5. Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tins for 5 minutes before transferring muffins to a wire rack to cool completely.