Delicious Pumpkin Cranberry Muffin Recipe - Mindfulpath
by, Taryn McPherson
Thanksgiving is my favorite holiday, but it can be such a whirlwind! Sometimes the days just don’t feel long enough. When I’m pressed for time, I like to make sure I have something easy I can grab in the morning or for a quick snack.
These delicious pumpkin cranberry muffins are the perfect solution. The pumpkin and cranberries pair perfectly together and taste like a mini Thanksgiving feast. Both pumpkin and cranberries are full of micronutrients and antioxidants that can help boost your immune system, something we all need as we head into cold and flu season.
Plus, these muffins are also a great way to use up any leftover cranberries or pumpkin puree you may have sitting in the fridge after all of the Thanksgiving dishes are prepared.
1 cup + 3 tablespoons pumpkin puree
1/4 cup honey
1/2 cup canola oil
1 cup whole wheat flour
1/2 cup oats
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon pumpkin spice
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh cranberries
Optional sugar for topping (see note below)
Preheat the oven to 350 degrees. Grease or line a muffin tin with paper muffin cups. Mix all the ingredients except the cranberries together. Fold in
cranberries. Fill greased muffin tin 3/4
cup full for each muffin.
Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Pop the muffins out of the tin onto a wire rack too cool, or enjoy immediately.
Note - I like to sprinkle a little sugar on top before baking, it can help to cut the bite of the cranberries.