I am totally in Fall mode now, and when I think of Fall, I think of PUMPKIN! I love everything about pumpkin. It is SO good, and is healthy for you. I will have many more recipes with pumpkin this Fall. I haven't tried any savory recipes with it yet, but I plan on it, so we will see what my tummy can't live without. :) Too bad pumpkin isn't on sale yet in the stores, because I will be clearing the shelves, the grocery stores will love me. :) I looked all over the Internet last night, and decided on Cranberry Pumpkin Muffins, and the recipe I found here, on Tasty Kitchen. Check that link for the original version. Of course I can't follow a recipe to the tee, so I healthified it, and changed it up a bit. These muffins are so good, I seriously could not eat just ONE. Melissa, her two kids, and my husband and I all loved them. I'm glad I have leftovers! :)
Cranberry Pumpkin Muffins
WOWEE don't those look delicious?!
Prep Time: 5-10 minutes
Cook Time: 20 minutes
Servings: 18-20 regular sized muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup pumpkin puree
- 1 cup sugar, plus 1Tbls. I think the extra tbls makes them perfectly sweet.
- 2 whole eggs
- 1/2 cup applesauce(natural, no sugar added)
- 3/4 to 1 cup Craisens(dried cranberries)
In a medium bowl combine flours, baking soda, and salt.
Add in the pumpkin pie spice, cinnamon, and nutmeg. Stir to combine, and set aside.
In a separate mixing bowl(I was spoiled and used Melissa's Kitchenaid stand mixer, which I have ALWAYS wanted) add in the pumpkin puree.
Add the cup of sugar, plus 1 tablespoon. The original recipe is for a more tart muffin, but I wanted mine sweet, so make your own judgement if you want that extra tablespoon.
Add the two eggs.
Add the 1/2 cup of applesauce. I swear you wont miss the oil in this muffin. I LOVE replacing the oil or butter with applesauce. You can't even tell there is applesauce in these, and without tasting a difference, you are being easier on your waistline. :)
Mix together, then slowly add the flour mixture.
After you have incorporated all of the flour, add in the cranberries, and stir together with a spoon.
Scoop the batter into greased muffin tins. I used a 1/4 cup but didn't quite use the whole cup to fill each one.
Bake at 350 degrees for about 20 minutes. Mine were done in exactly 20 minutes, but just use a toothpick to check for doneness.
These muffins are too pretty and perfect to only show a couple pictures. :)
They are quite possibly my new favorite muffin.
So moist and perfectly sweet. YUM. I think I am going to chow one right now! I think you should make this recipe ASAP because you will love it too! Let me know if you do! ENJOY!!
Question of the Day:
What is your favorite muffin recipe??
I have a new love for muffins, and I can't wait to make more, and try to recipes. If you haven't yet, try the Healthier Monkey Muffins I made on my first post, they are delicious too, for sure!!!
Enjoy the rest of your day! Thanks for reading! Chat tomorrow!