Pumpkin Cranberry Muffins
Prep time
Cook time
Total time
These are moist and a delicious way to use up some leftover cranberries and pumpkin puree after Thanksgiving or for a yummy Halloween breakfast!
Recipe type: Breakfast
Cuisine: Muffins
Serves: 12 Muffins
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
- Place an oven rack in the center and preheat to 425 F. Spray or line muffin tins.
- In a large bowl, whisk together the pumpkin, maple syrup, olive oil, coconut milk, and vanilla until well combined.
- 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.
- 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.
- www.bairnecessity.com
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