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
Calories: 236kcal
Ingredients
- 1 ¾ cups white whole wheat flour or whole wheat flour (see note)
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 ¾ teaspoons pumpkin pie spice
- 2 eggs
- ¾ cup maple syrup
- ⅓ cup grapeseed or avocado oil
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 1 ¾ cups (15-ounce can) pumpkin puree
- 1 cup dried cranberries (ideally apple juice-sweetened, see note)
- ½ cup plus 2 tablespoons coarsely chopped pumpkin seeds
Instructions
- 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.
Notes
- 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.
Nutrition
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