As are these Pumpkin Cranberry Muffins. With all the candy floating around right now - sweet can feel a little played out but these muffins have just the right amount of tangy cranberries, warm spices and of course pumpkin to feel at home this time of year without getting lost in the goodie avalanche (that I look forward to all year).
Pumpkin Cranberry Muffins (This recipe make 3 dozen mini muffins or 2 dozen regular sized muffins)
- 1 Can Pumpkin (15 oz can of the Pumpkin not Pumpkin Pie Filling/Mix)
- 1 1/2 Cup Sugar
- 2 Tablespoons Agave Nectar
- 2/3 Cups Olive Oil
- 2 Teaspoons Vanilla
- 3 Tablespoons Applesauce
- 1 Tablespoon EnerG Egg Replacer (just powder not made per instructions on the package)
- 3 Cups Whole Wheat Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Cloves
- Pinch of Nutmeg
- 1/2 Teaspoon Baking Powder
- 2 Teaspoons Grated Orange Peel
- 1 Cup Dried Cranberries
Heat Oven to 350.
In a large bowl, blend Pumpkin, Sugar, Agave Nectar, Olive Oil, Vanilla, Applesauce and Egg Replacer with an electric hand mixer. Once the Pumpkin mix is smooth add the remaining ingredients except Cranberries. Blend with your hand mixer for over a minute until the batter is smooth. Stir in the Cranberries with a large spoon.
Put your liners in your cupcake/muffin pan or spray the spots with a vegan Baking Spray before filling the pan and repeat between batches.
Bake until the tops are golden and you can remove a toothpick cleanly from the center of the largest ones. It should take about 8-10 minutes for the minis and 12-15 for the larger ones. Let them cool on a wire rack and don't be afraid to eat a few while they're warm because that's kinda what this time of year is all about.