Pumpkin Cranberry Muffins

I love cranberries. I’m not talking craisins, I’m talking real cranberries. They are so vibrant and fresh tasting to me! This recipe is a yummy treat and I’ve even tried to make it a bit more healthy. The original is from All Recipes, but I tweaked it enough that I feel like I can almost adopt it as my own. Try it with some Cream Cheese Frosting on top and you’ve got a winner!

Serves: 24
Prep & Time: 30 minutes total

1 1/4 C, white, unbleached, all-purpose flour
1 C whole wheat flour
1 t baking soda
1 t pumpkin pie spice
1/2 t salt
1 C + 2 T bakers sugar
1/4 C vegetable oil
1/3 C unsweetened, natural applesauce
1/4 C egg beaters
1 T ground flaxseed + 3 T water
1 t vanilla
1 C canned pumpkin
1 C fresh or frozen cranberries
1/2 C pecans

1. Preheat oven to 400.  In a bowl, combine the flours, baking soda, salt & pumpkin pie spice;  set aside. In another bowl, combine the sugar, oil, applesauce, egg beaters, flax seed, water, vanilla and pumpkin.  Pour the wet ingredients into the dry and stir until just moistened. Fold in the cranberries and the pecans.

2. In 2, 12-count muffin tins, place muffin liners. Place 2 heaping Tablespoons of the batter in each cup. You should get exactly 24 muffins. Bake at 400 for 18-22 minutes or until toothpick comes out clean. Cool and store. (Refrigerate these if you do not plan to use them all right away. The fruit will cause mold quickly.)

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