This 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
Fragrant pumpkin spice muffins that are both healthy and decadent-tasting.
- 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
- Preheat oven to 350 degrees Fahrenheit
- Combine flours and next 6 ingredients (through salt) in a medium bowl. Stir with a whisk.
- 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.
- Pour the wet mixture into the dry mixture, stirring just until moist. Will be pretty thick.
- 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.
- Cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.
- I usually freeze half the batch to put in a lunch box or enjoy at a later date.
January 22, 2017