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Pumpkin Carrot Cranberry Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Servings 12 muffins

Ingredients
  

  • 2 Tbsp flax meal
  • 5 Tbsp water
  • 1 cup pumpkin puree canned
  • 1 cup finely shredded carrots
  • 1/2 cup maple syrup
  • 1/4 cup vegetable oil or canola oil
  • 1 tsp vanilla
  • 2 cups whole wheat pastry flour regular whole wheat flour works too
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dried cranberries we used Craisin’s
  • 1 cup chopped pecans optional

Instructions
 

  • Preheat your oven to 350 degrees F.
  • Add muffin liners to a muffin pan, or spray generously with non-stick baking spray. (Note: if you use liners, we suggest the parchment paper baking cup kind, as these muffins tend to stick to regular paper liners. Or, do what we do – spray the heck out of our pan with non-stick baking spray. They should come out just fine that way!). Set pan aside.
  • Combine your dry ingredients (flour, baking soda, spices, salt) in a small bowl and set aside.
  • Add all wet ingredients to a blender or food processor (or hand mix and mash if you don’t have one – no problem!). Blend until smooth and combined.
  • Finish by adding in the dry ingredients and blend for 15-20 seconds. Scrape down your blender or bowl, then mix/blend for another 20 seconds. Do not over mix! When in doubt, stop and hand mix the rest.
  • Lastly, fold in your dried cranberries and chopped pecans.
  • Scoop your batter evenly into the muffin pan liners of sprayed muffin cavities. Fill until about 3/4 full. Top with your cinnamon oat topping.
  • Bake muffins for 18 – 20 minutes. Muffins are ready when a toothpick comes out clean.
  • Remove muffins from oven and let cool for about 5 minutes before removing and moving to a cooling rack.
  • Enjoy your new healthy pumpkin cranberry treat!
Keyword blender muffins, healthy muffins, muffins, pumpkin recipes