Whole Wheat Pumpkin-Cranberry Muffins

Do you still have a can of pumpkin lurking in your pantry left over from Thanksgiving?  That’s really the great thing about canned food, isn’t it?  Well, I’ve got a great way for you to use it…pumpkin muffins with a healthier twist.

Ingredients:

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
pinch of ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup buttermilk (or make your own from regular or Cholov Yisroel milk)
1/4 cup packed light brown sugar
2 tablespoons melted butter or margarine
1 large egg
2/3 cup sweetened dried cranberries, chopped
1/4 cup chopped nuts (optional, hazelnuts pictured)

Preheat oven to 375°.Combine flour, baking soda, cinnamon, salt, and cloves well with a whisk in a medium bowl. Combine granulated sugar and remaining wet ingredients (through egg) in a large bowl; beat with a mixer until relatively smooth.  Add dry mixture to wet ingredients; beat at low speed just until combined.  Gently fold in dried cranberries. Place 12 paper muffin cup liners in muffin pan (you can spray cups and pan with cooking spray if you like).  Spoon batter into cups and top with chopped nuts if desired.  Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center.  Remove muffins from pan immediately and let cool on a wire rack.  Muffins will be dense but moist and make a great breakfast or snack.  (Note: You may fill cups more to make 9 larger muffins [what is pictured here].)

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One response to “Whole Wheat Pumpkin-Cranberry Muffins

  1. Pingback: Return of the Pumpkin Muffin | "What's Cookin', Mamele?"

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