Pumpkin-Cranberry Muffins

1½ cups all-purpose flour

1 tsp baking soda

¾ tsp ground ginger

½ tsp baking powder

½ tsp ground cinnamon

¼ tsp salt

1/8 tsp ground cloves

¾ cup granulated sugar

1 cup canned pumpkin

½ cup plain yogurt

¼ cup packed light brown sugar

2 Tbsp canola oil

1 large egg

2/3 cup low sugar dried cranberries

Cooking spray

Preheat oven to 375 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (through cloves); stir well with a whisk. Combine 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. Coat muffin pan with cooking spray. Spoon batter into prepared cups. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center.

Yield: 1 dozen (serving size: 1 muffin)