Adapted from Norene's Healthy Kitchen
Hands-on time: 10 minutes
Baking time: 20-25 minutes (or until the toothpick comes out clean and the tops are golden and spring back when lightly touched)
Makes 12 muffins ( I actually only got 9 out of my batch)
Ingredients:
2/3 cup granulated sugar
1/3 cup canola oil
1 large egg
¾ cup canned pumpkin puree (not pie filling)
¾ cup whole wheat flour
½ cup all purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp ground cloves
½ tsp ground cinnamon
1/8 tsp salt
½ cup dried cranberries (or raisins, chocolate chips…) I’ll be adding chopped crystallized ginger next time!
½ cup pecan pieces/(my addition)
Pumpkin seeds for garnish (optional)
Directions:
1. Preheat the oven to 350°F/180°C and use paper muffin liners or cooking spray.
2. In a food processor fitted with the steel blade (or large bowl using an electric mixer) process the sugar and oil until light (about 1 minute). Add the egg and pumpkin and process 30-445 seconds longer or until well blended. Add the flours, baking powder, baking soda, cloves, cinnamon & salt. Process just until combined. The batter will be thick.
3. Stir in the cranberries (or whatever else you fancy) with a rubber spatula.
4. Scoop the batter into the prepared muffin pan, filling each about 2/3 full. Top the batter with a few pumpkin seeds if using. (I didn’t have any – pity).
5. Bake for 20-25 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done. The tops should be golden in color and respond lightly to the touch. Cool in the muffin tin on a cake rack for 5 minutes before trying to remove the muffins.
Norene says they freeze well for up to 3 months. They didn’t last 2 days on my counter!
Related links: Food and Drink Easy Cooking recipes muffins
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