White Chocolate Cranberry Pumpkin Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup light brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• 1/2 cup white chocolate chips
• 1/2 cup dried cranberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with muffin liners.
2. In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and buttermilk.
4. Mix the dry ingredients into the wet ingredients just until blended. Fold in the white chocolate chips and cranberries. Spoon the mixture into the prepared muffin cups.
5. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• The combination of white chocolate and cranberries give these muffins a sweet and tart flavor that is perfect for fall.
• Pumpkin is a great source of Vitamin A and fiber, making these muffins a nutritious treat.
• These muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.