Here is another recipe to try using some of the items in your food storage! Yummy!!!
Pumpkin-Cranberry Muffins
Yield: 1 dozen (serving size:1 muffin)
1 ½ cups all-purpose flour (about 6 ¾ ounces)
1 tsp baking soda
¾ tsp ground ginger
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
1/8 tsp ground cloves
1 cup granulated sugar
1 cup canned pumpkin
½ cup low-fat buttermilk
¼ cup packed light brown sugar
2 Tbls canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Preheat oven to 375*
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and the next 5 ingredients (through cloves); stir well with a whisk.
Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375* for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.