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Pumpkin Cranberry Muffins

Cranberry Pumpkin Muffins

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  • Author: Well Vegan
  • 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 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup pureed pumpkin
  • 1/2 cup non-dairy milk
  • 1/2 cup vegetable oil
  • 1/2 cup dried cranberries
  • 2 tablespoons molasses

Instructions

  1. Preheat oven to 400°F and lightly grease a twelve-muffin tin or use the little papers to keep them from sticking.
  2. 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.
  3. 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