Pumpkin Cranberry Muffins
Servings
3 Servings
Ingredients
- 1 15-ounce can pureed pumpkin
- 1/2 teaspoon baking powder
- 2 cups sugar
- 3 eggs
- 3 cups white whole wheat flour. You won't have the whole wheat taste in this recipe. You can also use 1/2 or whole white flour or use 1/2 or whole regular whole wheat flour
- 3/4 cup craisins dried cranberries
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 2/3 cup canola oil. You can substitute some unsweetened applesauce for some of the oil.
- 1 tablespoon water or soymilk
Instructions
- Mix together all ingredients. Be sure all ingredients are thoroughly combined.
- Pour into muffin liners and bake at 350 for 35 minutes, or until toothpick inserted comes out clean or with a few crumbs.