It’s mid-October, which means it's time for pumpkin-flavored stuff, especially these Cranberry Pumpkin Muffins. And eat as many as you like! Pumpkin is packed full of essential nutrients we need to stay healthy. It contains vitamin A, which keeps your eyesight sharp. Plus, the pumpkin is loaded with fiber, which helps you feel full longer on fewer calories. It also boasts a healthy dose of the cancer-fighting antioxidant, beta-carotene, and contains more potassium per serving than a banana. Mind blown? Mine, too.
Cranberry Pumpkin Muffins
- Prep Time: 45 mins
- Cook Time: 20 mins
- Total Time: 1 hour 5 minutes
- Yield: 12 muffins 1x
Description
Adapted from PPK
Ingredients
Units
Scale
- 1 ¾ cups all-purpose flour
- 1 ¼ cups sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 cup pureed pumpkin
- ½ cup non-dairy milk
- ½ cup vegetable oil
- ½ cup dried cranberries
- 2 tablespoons molasses
Instructions
- Preheat oven to 400°F and lightly grease a twelve-muffin tin or use the little papers to keep them from sticking.
- In a large bowl, combine the flour, sugar, baking powder, salt, and spices. In a second bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
- Fill the muffin cups almost full, about three-quarters. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 24
- Sodium: 177
- Fat: 9
- Carbohydrates: 40
- Fiber: 1
- Protein: 2
Well Vegan
I think so! Let us know how it goes 🙂
Sarah
Would fresh cranberries work in this? I have an excess at the moment 🙂
Well Vegan
@Erin - Hope you like them! They were a big hit around here 🙂
Erin
These muffins have fall written all over them. They look fantastic!