Cranberry Pumpkin Muffins

I enjoyed another baking day at my friend Melissa's home again.  She made the Healthier Monkey Muffins yesterday, that I made from my very first blog post!  She didn't have whole wheat flour though so she used all, all-purpose.  They turned out awesome, and her and her kids loved them! I was a little jealous that I didn't make any muffins to bring home while I was over there.  SO...her and I planned another baking day yesterday, just so I could make some muffins! 
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

Difficulty: Easy

Servings: 18-20 regular sized muffins

Ingredients:

• 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!