Spiced Pumpkin Cranberry Oat Muffins
I don’t bake often because when I do, I tend to eat what I’ve made. These are delicious and also pretty good for you (as far as muffins go). Use freshly ground cardamom seeds and nutmeg for the best flavor. If you have some fresh cranberries around (and this is a good time of year to freeze them for later use), add a small handful to the recipe.
¾ cup organic cane sugar or Sucanat
1 ½ cups unbleached all purpose flour
½ cup whole wheat pastry or spelt flour
½ cup rolled oats
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup soy or other nondairy milk
1 cup organic canned pumpkin or firm fleshed, cooked fresh squash
2 tablespoons canola or other neutral oil
1 teaspoon white or rice vinegar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon freshly ground nutmeg
½ cup dried cranberries
Preheat oven to 350 degrees F.
Spray regular sized muffin tins with cooking spray, or use nonstick tins or flexible silicon trays (which you put on a baking sheet).
Combine the sugar, flours, oats, salt, baking powder and soda in a large bowl. Stir well to combine.
In another bowl, mix the remaining ingredients except the cranberries. Stir until well mixed.
Pour the liquid ingredients into the dry ingredients, along with the cranberries, and stir well but quickly to combine. Over stirring muffins will make them tough. Spoon the batter into the muffin tins to fill about 2/3 of each cup.
Bake for 18 to 20 minutes until the muffins are golden brown and cooked in the middle. Let cool on a rack. Enjoy.
© 2006 The Veggie Queen™, Jill Nussinow, M.S., R.D