Spiced Maple Cranberry Pumpkin Muffins
Everyone LOVES these super-moist muffins loaded with tart cranberries and crunchy pumpkin seeds. Stir in some chocolate chips for an extra special treat!
Servings: 12 muffins
- 1 3/4 cups white whole wheat flour or whole wheat flour (see note)
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 ¾ teaspoons pumpkin pie spice
- 2 eggs
- ¾ cup maple syrup
- 1/3 cup grapeseed or avocado oil
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 1 3/4 cups (15-ounce can) pumpkin puree
- 1 cup dried cranberries (ideally apple juice-sweetened, see note)
- 1/2 cup plus 2 tablespoons coarsely chopped pumpkin seeds
Preheat the oven to 350°F. Coat 12 muffin cups with oil, or spray generously with cooking spray. To make sure muffins release with ease, coat the top of the pan as well.
Whisk the flour, baking soda, salt, and pumpkin pie spice together in a large bowl. In a second bowl, whisk the eggs, maple syrup, oil, vinegar, vanilla and orange zest until smooth. Whisk in the pumpkin puree.
Using a wire whisk, mix the wet ingredients into the dry ingredients. Stir in the dried cranberries and ½ cup of the pumpkin seeds. Divide into the prepared muffin tins. Sprinkle with the remaining pumpkin seeds.
Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean and the tops of the muffins spring back when touched with a finger. Cool 5 to 10 minutes, and then remove from the pan.
- White whole wheat flour includes the bran, germ and endosperm of the wheat grain. It's ground from white wheat berries, as opposed to hard red wheat berries.
- Many dried cranberries are sweetened with cane sugar. Look for ones sweetened with apple juice.
Calories: 236kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 251mg | Potassium: 174mg | Fiber: 4g | Sugar: 20g | Vitamin A: 5600IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg