Pumpkin Cranberry Muffins

from Chow Bella

Olive oil non-stick cooking spray, or paper liners

1 15-oz can pure pumpkin puree

1/2 cup real maple syrup

1/2 cup light olive oil (not extra virgin)

1/2 cup coconut milk

1 tsp vanilla extract

2 3/4 cup white whole wheat flour

1 tsp aluminum-free baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp ground nutmeg

1/2 tsp salt

1/2 cup chopped fresh or frozen cranberries

2 tbsp raw pumpkin seeds


1. Preheat oven to 425 degrees F. Lightly spray with cooking spray or line each muffin cup of a 12-cup muffin tin.

2. In a large bowl, whisk together the pumpkin, maple syrup, olive oil, coconut milk, and vanilla until well combined.

3. Sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Add the dry ingredients to the wet ingredients and stir until just combined; fold in cranberries.

4. Spoon the mixture into the muffin tin, mounding each muffin cup up and smoothing over; sprinkle with pumpkin seeds.

5. Place the tin in the oven; immediately drop the oven temperature to 375 degrees 5. Bake 30-35 minutes, or until a toothpick inserted into one muffin comes out clean. Let stand in the muffin tin 5 minutes before removing. Serve warm.

  • Servings per recipe: 12
  • Per serving:
  • Calories: 249.3
  • Fat: 12 g
  • Sodium: 328.2 mg
  • Carbohydrates: 33.5 g
  • Protein: 4.4 g


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