Healthy One-Bowl Pumpkin Pepita Cranberry Muffins
I have a new recipe just in time for pumpkin season! I already have a huge collection of recipes involving canned pumpkin as an easy way to add produce to savory and sweet dishes. This recipe is modified from my One-Bowl Morning Glory muffin recipe, and its even easier because you don't need to cut up any fruit!
Pumpkin Pepita Cranberry Muffins
2 cups whole wheat flour
1 cup sweetener of choice (I do brown sugar)
3/4 cup pepitas (pumpkin seeds) or other nuts or seeds
2/3 cup dried cranberries
1/3 cup ground flax or chia seeds (optional)
1 T pumpkin pie spice
1 t baking powder
1 t baking soda
1/2 t salt
1 15 oz can pumpkin puree
1/3 cup oil like canola or olive
1/3 cup milk of choice
2 large eggs (you can omit if you'd like to go vegan. They may not rise quite as much. Be sure to use the flax or chia seeds listed above and add 3 T water)
2 t vanilla extract
Preheat oven to 425°F. Line a 12-count muffin pan* with cupcake liners. In a large bowl, mix the dry ingredients, then add the wet ingredients. Fold everything together just until no dry pockets remain. The batter will be very thick. Spoon the batter into liners, filling them heaping full. (It may look like you have too much batter, but it will all fit if you heap it. The muffins will rise a little, but they will not spread, so don't worry about making a mess. Bake for 5 minutes at 425. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. (This initial temperature burst helps it to rise.) Bake for an additional 25 minutes or until a toothpick inserted in the center comes out clean.
*You could turn this into pumpkin bread by making it in a bundt pan. It will take around 40 minutes to cook.
2 large eggs (you can omit if you'd like to go vegan. They may not rise quite as much. Be sure to use the flax or chia seeds listed above and add 3 T water)
2 t vanilla extract
Preheat oven to 425°F. Line a 12-count muffin pan* with cupcake liners. In a large bowl, mix the dry ingredients, then add the wet ingredients. Fold everything together just until no dry pockets remain. The batter will be very thick. Spoon the batter into liners, filling them heaping full. (It may look like you have too much batter, but it will all fit if you heap it. The muffins will rise a little, but they will not spread, so don't worry about making a mess. Bake for 5 minutes at 425. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. (This initial temperature burst helps it to rise.) Bake for an additional 25 minutes or until a toothpick inserted in the center comes out clean.
*You could turn this into pumpkin bread by making it in a bundt pan. It will take around 40 minutes to cook.
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