Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins

  • Serves: 12 muffins
Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 1 cup Cranberries, fresh
    • 1/2 tsp Ginger, ground
    • 1 cup Pumpkin puree
  • Refrigerated

    • 2 Egg whites, large
  • Condiments

    • 1/3 cup Maple syrup, pure
  • Baking & Spices

    • 1 tsp Baking powder
    • 1/2 tsp Baking soda
    • 2 tsp Cinnamon, ground
    • 1/2 tsp Nutmeg, ground
    • 1/2 tsp Salt
    • 1 1/2 tsp Vanilla extract
    • 2 cups Whole wheat or gluten-free* flour
  • Dairy

    • 1 tbsp Coconut oil or unsalted butter
    • 1/4 cup Greek yogurt, plain nonfat
    • 1/4 cup Milk, nonfat

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Description

Easy Recipes for All Occasions

These tender muffins are perfect for any pumpkin lover! They’re full of cozy spices and fresh, tangy cranberries. Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator. To reheat individual muffins, microwave for 12-15 seconds.

Ingredients

  • 2 cups (240g) whole wheat or gluten-free* flour (measured correctly)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup (244g) pumpkin purée, room temperature
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ⅓ cup (80mL) pure maple syrup
  • ¼ cup (60mL) nonfat milk
  • 1 cup (110g) fresh cranberries, chopped

Directions

  • Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the pumpkin purée and Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in all but 2 tablespoons of the chopped cranberries.
  • Divide the batter into the prepared muffin cups, and gently press the remaining chopped cranberries into the top of the batter. Bake at 350°F for 21-24 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully transferring onto a wire rack.
  • Serves: 12 muffins
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Title:

Cranberry Pumpkin Muffins

Descrition:

An easy recipe for cozy spiced pumpkin muffins full of fresh tangy cranberries. They’re as tender as cupcakes & perfect for breakfast during the holiday season!

Cranberry Pumpkin Muffins

  • Produce

    • 1 cup Cranberries, fresh
    • 1/2 tsp Ginger, ground
    • 1 cup Pumpkin puree
  • Refrigerated

    • 2 Egg whites, large
  • Condiments

    • 1/3 cup Maple syrup, pure
  • Baking & Spices

    • 1 tsp Baking powder
    • 1/2 tsp Baking soda
    • 2 tsp Cinnamon, ground
    • 1/2 tsp Nutmeg, ground
    • 1/2 tsp Salt
    • 1 1/2 tsp Vanilla extract
    • 2 cups Whole wheat or gluten-free* flour
  • Dairy

    • 1 tbsp Coconut oil or unsalted butter
    • 1/4 cup Greek yogurt, plain nonfat
    • 1/4 cup Milk, nonfat

The first person this recipe

amyshealthybaking.com

amyshealthybaking.com

559 0

Found on amyshealthybaking.com

Amy's Healthy Baking

Cranberry Pumpkin Muffins

An easy recipe for cozy spiced pumpkin muffins full of fresh tangy cranberries. They’re as tender as cupcakes & perfect for breakfast during the holiday season!