Pumpkin, apple and cranberry muffins (v)

Flavour packed and easy to make, these muffins freeze well and are great for emergency snacks.
Vegan.
Adapted from the pumpkin apple muffins on Minimalist Baker.
Makes 12.

Original post (with pictures) here.

Ingredients:
1 small butternut pumpkin, steamed and mashed (equivalent to roughly 1 1/2 cups mashed pumpkin / pumpkin puree)
1 tbsp chia seeds soaked in 2 1/2 tbsp water
1 cup almond milk, or milk of choice
2 tbsp vegetable oil
3 tbsp maple syrup
1 tsp vanilla
1 1/2 cups plain flour
1/3 cup oats
1 tsp baking powder
1 tsp baking soda
1 tsp mixed spice (or pumpkin pie spice)
Pinch salt
1 apple, peeled and diced
1/2 cup dried cranberries


Method
1. Preheat oven to 180'C (380'F) and prepare a 12-pan muffin tray.
2. In a large bowl, combine the mashed pumpkin, milk, oil, maple syrup, vanilla and chia seeds in water. Stir to combine.
3. Add the flour, oats, baking powder, baking soda, mixed spice and salt to the wet mixture and mix well to combine.
4. Add the diced apple and dried cranberries to the batter and stir through.
5. Transfer mixture to your prepared muffin trays and bake for 20-22 minutes or until golden brown and a toothpick comes out clean.

I found these were best if cooled prior to eating.
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