Ingredients and Weight:
- 1 1/2 cup whole wheat flour
- 1 cup pumpkin puree (1 small can or 1/2 pound fresh pumpkin, cooked and mashed)
- 1 cup cranberries, dried
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1/4 cup unsweetened almond milk (or regular milk)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin puree, cranberries, maple syrup, olive oil, and almond milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill the prepared muffin tins 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
(Per muffin)
- Calories: 150
- Fat: 5g
- Carbohydrates: 25g
- Protein: 3g
- Fiber: 3g
Dish Characteristics:
- Moist and fluffy
- Sweet and tart
- Warm and comforting
- Ideal for breakfast, snacks, or desserts
User Comments:
- "These muffins are so delicious and healthy! I love the combination of pumpkin and cranberries."
- "My kids love these muffins! They're a great way to get them to eat some vegetables."
- "These muffins are perfect for fall! They're so warm and comforting."
Special Precautions and Tips:
- If you don't have maple syrup, you can use honey instead.
- If you don't have unsweetened almond milk, you can use regular milk instead.
- Be sure not to overmix the batter, as this will make the muffins tough.
- You can substitute any other dried fruit for the cranberries, such as raisins or blueberries.
