Wednesday, January 2, 2013

Pumpkin Cranberry Muffins

Eating breakfast on the run can make it hard to balance out the good from the bad, especially when 99% of our new year's resolutions are to get fit. By making a batch of muffins from scratch, you know exactly what is in them (no preservatives, or added fats), and they taste really great! I switched out the vegetable oil called for in this recipe for greek yogurt and a small amount of coconut oil, and used fresh cranberries so that I could control how much sugar goes into each muffin. 

Pumpkin Cranberry Muffins

  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. ground ginger
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. ground cloves
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup greek yogurt
  • 1/4 cup packed light brown sugar
  • 2 tbsp. coconut oil
  • 1 large egg
  • 2/3 cup homemade cranberry sauce (or use sweetened dried cranberries if you'd like)
Preheat the oven to 375 degrees F.

Lightly spoon flour into measuring cups; level off with a knife. Combine flour, baking soda, and the next 5 ingredients (through cloves); stir well with a whisk.

Combine granulated sugar and the next 5 ingredients (through egg) in a large bowl. Beat with a hand or stand mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at a low speed just until combined. Fold in the cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon the batter into prepared cups. Bake at 375 degrees for 35 minutes, or until muffins spring back when touched lightly in the center. Remove muffins from pan immediately; place on a wire rack to cool. 

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