pumpkin cranberry muffins


IMG_5358With one friend sick with a snotty head cold and another who is facing down a career challenge coming over for lunch, it’s time to make a big pot of carrot ginger root soup and some comforting muffins. Some days simply deserve a treat! I served these warm, with sunflower seed butter or cream cheese as options. Some fresh ginger root tea and pumpkin muffins– if any are left over– make a great breakfast to clear away a cement head. My pets love pumpkin too, so the rest of the can of pumpkin will be heartily enjoyed, with the fiber great for their digestive tracks.

ingredients:

  • 3 T butter
  • 1 1/2 T molasses
  • 1 1/2 T maple syrup
  • 1 c pumpkin
  • 1 large egg
  • 1/8 c or so milk, as needed
  • 1 c whole wheat flour
  • 1 c oat flour
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/8 t clove
  • 1/4 t sea salt
  • 1 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 c or so fresh frozen cranberries

instructions:

Preheat oven to 375F. Melt butter over low heat, adding in the molasses and maple syrup. Measure flours and other dry ingredients and mix well together in a large measuring cup. Beat together the egg and pumpkin, then add in the melted butter mixture. Beat all together well. Add the dry ingredients, and stir decisively but briefly, to mix all together well. Be minimalist in stirring. Using unbleached muffin cups or buttered muffin tins, fill each 3/4 full, then depending upon size of fresh cranberries, tuck 3-5 cranberries into each muffin. Bake about 20-22 minutes until toothpick comes out clean, then cool on rack. Makes 12.

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