Pumpkin Cranberry Muffins
Recipe type: Breakfast
Cuisine: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 Muffins
 
These are moist and a delicious way to use up some leftover cranberries and pumpkin puree after Thanksgiving or for a yummy Halloween breakfast!
Ingredients
  • olive oil spray for the tin or muffin liners
  • 1 (15-ounce) can pumpkin puree
  • ½ cup maple syrup
  • ½ cup olive oil
  • ½ cup coconut milk
  • 1 teaspoon vanilla extract
  • 2¾ cups white whole-wheat flour
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon grated nutmeg
  • ½ teaspoon salt
  • ½ cup fresh or frozen cranberries, chopped
Instructions
  1. Place an oven rack in the center and preheat to 425 F. Spray or line muffin tins.
  2. In a large bowl, whisk together the pumpkin, maple syrup, olive oil, coconut milk, and vanilla until well combined.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, spices and salt. Add the dry ingredients to the pumpkin mixture and stir just until combined. Fold in the cranberries.
  4. Spoon mixture into muffin tin. Place in oven and reduce temperature to 375F. Bake until a toothpick inserted into the center of a muffin comes out clean, 25-35 minutes. For me it took 25 minutes. Let stand for 5 minutes before serving.
  5. www.bairnecessity.com
Recipe by Bair Necessity at https://bairnecessity.com/pumpkin-cranberry-muffins/