Pumpkin Spice Cranberry Muffins

fullsizerender-5This is pretty similar to my pumpkin spice bread recipe, with a few modifications. This recipe and the bread recipe can actually be made into muffins or bread, you just cook it for different amounts of time. I decided to make these because I had a carton of organic pure pumpkin in my pantry so I used half of it for pumpkin waffles and half for these muffins. For both the waffles and muffins I will freeze half of them so with the waffles they can be a quick morning breakfast and the muffins can be popped into my son’s lunch box for a little treat at school. As an experiment I used a combination of whole wheat, buckwheat and almond flours to add some extra nutrients and flavors and I also used coconut palm sugar for the sweetener, which I think made for a really flavorful muffin. The buckwheat flour added a lot of nuttiness. Yum!!!

Pumpkin Spice Cranberry Muffins

  • Servings: 12 large muffins
  • Difficulty: easy
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Fragrant pumpkin spice muffins that are both healthy and decadent-tasting.

Credit: Inspired by Cooking Light’s Spiced Pumpkin Bread

Ingredients

  • 1 cup whole wheat flour
  • 1/4 cup buckwheat flour
  • 1/4 cup almond meal (flour)
  • 1 cup coconut palm sugar
  • 2 tablespoons ground flax seed meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice (or approximately 1 teaspoon cinnamon and 1/2 teaspoon nutmeg)
  • 1/4 teaspoon salt
  • 1/4 cup plain yogurt (I use non-fat, but use what you prefer)
  • 2 tablespoons coconut oil
  • 1 large egg
  • 1 cup plain pumpkin puree (canned is what I use)
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries, juice sweetened or unsweetened (watch out, these can have a lot of sugar added)
  • optional: 1/4 cup of nuts of choice (today I used pine nuts – roast for a few minutes for extra flavor)
  • parchment paper muffin liners

Procedure

  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine flours and next 6 ingredients (through salt) in a medium bowl. Stir with a whisk.
  3. In a small bowl mix  with a whisk the yogurt, oil, egg, pumpkin and vanilla extract until smooth. Add the cranberries and nuts (if using). Stir gently.
  4. Pour the wet mixture into the dry mixture, stirring just until moist. Will be pretty thick.
  5. Spoon the batter into a muffin tin lined with parchment paper muffin liners. The parchment liners don’t require any oil, they are non-stick and are an incredible find! If you don’t have these then lightly spray your muffin tins with cooking spray.  Bake at 350 degrees for 20-25 minutes or until a wooden pick inserted into center comes out clean.
  6. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.
  7. I usually freeze half the batch to put in a lunch box or enjoy at a later date.

https://healthyseasonalcooking.wordpress.com

January 22, 2017

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The dry ingredients
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The wet ingredients
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The wet ingredients all mixed up
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The wet and dry ingredients mixed together. Very thick batter.
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The muffins poured into the parchment cups, ready to bake.
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Close-up of the muffin batter before baking.
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The finished muffins.
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Pumpkin Oat Granola Bars

I am on a slight pumpkin kick today. I started with pumpkin waffles, because we were out of my supply of homemade frozen waffles (I make a batch and freeze some for the weekdays). Then I was staring at the half-full can of pumpkin (feeling optimistic today) and decided to make pumpkin bread and then still had a little left so I make these granola bars. These are totally made-up, so I had no idea if they would turn out edible, but they are actually pretty decent. They are a soft granola bar, maybe if I cooked it longer it would be crunchier? The other thing is I might leave out the coconut and add more nuts next time? Not sure. I am hoping people give them a try and give me some feedback.

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Pumpkin Oat Granola Bars

  • Servings: 6
  • Difficulty: easy
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Simple soft granola bars with Autumn spices.

Ingredients

  • 1 cup rolled oats
  • 1/2 cup juice-sweetened cranberries
  • 1/4 cup ground flax seed
  • 1/4 cup toasted wheat germ
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup pine nuts, lightly toasted
  • 2 tablespoons honey (this created just a slightly sweet product, add more honey if you like sweeter granola)
  • 2 tablespoons canned pure pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • dash of salt
  • cooking spray

Procedure

  1. Preheat oven to 350 degrees Fahrenheit
  2. In a medium bowl mix all the ingredients. Keep mixing until everything is coated and sticks together slightly.
  3. Press mixture into a lightly greased 9 x 5 inch loaf pan. Press it down so it all seems stuck together pretty well.
  4. Bake for 15 minutes, until browning slightly. Cool on a metal rack in the pan for 10 minutes, then gently remove and continue to cool on the metal rack. Cut into 6 bars (or 12 small squares) and enjoy.

https://healthyseasonalcooking.wordpress.com

November 5, 2016

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Pumpkin Spice Bread

Another one of my older recipes that is still very tasty to this day! As most of my older recipes, this came originally from Cooking Light but I have modified it a bit. The original makes two loaves, presumably to use up a whole can of pumpkin, but I already used half of my can on pumpkin waffles and pumpkin granola bars, so I just made one loaf. The bread is cooking now and my whole house smells like pumpkin and warm spices. YUM!

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Pumpkin Spice Bread

  • Servings: 10-12
  • Difficulty: easy
  • Print

Really awesome bread with an abundance of warm autumn spices.

Credit: Cooking Light Spiced Pumpkin Bread

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 cup brown sugar, packed
  • 2 tablespoons ground flax seed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup plain yogurt (I use non-fat, but use what you prefer)
  • 2 tablespoons canola oil
  • 1 large egg
  • 1 cup plain pumpkin puree (canned is what I use)
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries, juice sweetened or unsweetened (watch out, these can have a lot of sugar added)
  • optional: 1/4 cup of nuts of choice (today I used pine nuts – roast for a few minutes for extra flavor)
  • cooking spray

Procedure

  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine flour and next 7 ingredients (through salt) in a medium bowl. Stir with a whisk.
  3. In a small bowl mix  with a whisk the yogurt, canola oil, egg, pumpkin and vanilla extract until smooth. Add the cranberries and nuts(if using). Stir gently.
  4. Pour the wet mixture into the dry mixture, stirring just until moist. Will be pretty thick.
  5. Spoon the batter into a lightly greased 9×5 inch loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted into center comes out clean.
  6. Cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Slice and Enjoy!
  7. I usually freeze several slices individually to put in a lunch box or enjoy at a later date.

https://healthyseasonalcooking.wordpress.com

November 5, 2016

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The batter, ready to cook.

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