pumpkin muffins, cranberry pumpkin muffins, pumpkin bead, cranberry bread, milk and sugar, milk and sugar sisters, michelle stroebe

My favorite 5-year-old gave me his uncarved sugar pumpkin after Halloween with the agreement that I’d make pumpkin bread/muffins with it (one of his favorites!).  Although it took me a few weeks to fulfill the promise, I made sure his pumpkin went to good use with these cranberry pumpkin muffins!  Of course, this would be fabulous in loaf form, but I really just love the portability of the muffin so I’ve stuck with it.pumpkin muffins, cranberry pumpkin muffins, pumpkin bead, cranberry bread, milk and sugar, milk and sugar sisters, michelle stroebe

I used both Suzanne’s Pumpkin Gingerbread and Alton Brown’s pumpkin bread recipes as inspiration for these muffins.  I decided to make these 100% whole grain with whole wheat flour and oatmeal.  I also went very light on the sugar, as I don’t want the sweetness to overpower the wonderful flavors of the fresh pumpkin and/or cranberries.  I added the low-fat vanilla yogurt to give the muffins a great fluffy texture and to reduce the amount of added oil.

Roasting the pumpkin to make the “puree” (really more like mashed pumpkin) took about 30 mins, but it’s so worth the extra effort!  Enjoy!

pumpkin muffins, cranberry pumpkin muffins, pumpkin bead, cranberry bread, milk and sugar, milk and sugar sisters, michelle stroebe

Cranberry Pumpkin Muffins

1/2 sugar pumpkin, roasted & “pureed” (equals about 2+ cups)

1 egg + 3 Tbsp flax seed mixed with 1/4 cup water (or, use 2 eggs)

1 tsp vanilla extract

1/4 cup canola oil (or vegetable oil)

1/2 cup low-fat vanilla yogurt

1 1/2 cups whole wheat flour

1/2 cup oatmeal

1/3 cup white sugar

2 Tbsp brown sugar

1/4 tsp ground nutmeg

1/2 tsp ground cloves

1 tsp each, cinnamon & ground ginger

1/2 tsp salt

1/2 tsp baking powder

1 tsp baking soda

1/2 cup dried cranberries

Cut pumpkin in half, scoop out seeds, and roast at 400 for 30-40 minutes until soft.  Remove from oven and let cool. Once cool, scoop out flesh and mash with a fork or pastry knife until smooth (alternatively, puree with a food processor).

Preheat oven to 375.  Place pumpkin mash/puree into a large bowl and add egg, vanilla, oil, and yogurt.  Stir well.  In a medium bowl, add the remaining ingredients and stir well.  Add the dry ingredients to the wet and stir until incorporated (don’t over mix!). The batter will be thicker than you may be used to, but the pumpkin will add moisture while baking.

Spoon into muffin tins or loaf pan.  Bake muffins 20-22 minutes or until golden brown.  Bake loaf 30-40 minutes, or until a knife/toothpick inserted into the loaf comes out clean.

pumpkin muffins, cranberry pumpkin muffins, pumpkin bead, cranberry bread, milk and sugar, milk and sugar sisters, michelle stroebe

pumpkin muffins, cranberry pumpkin muffins, pumpkin bead, cranberry bread, milk and sugar, milk and sugar sisters, michelle stroebe

pumpkin muffins, cranberry pumpkin muffins, pumpkin bead, cranberry bread, milk and sugar, milk and sugar sisters, michelle stroebe

pumpkin muffins, cranberry pumpkin muffins, pumpkin bead, cranberry bread, milk and sugar, milk and sugar sisters, michelle stroebe

pumpkin muffins, cranberry pumpkin muffins, pumpkin bead, cranberry bread, milk and sugar, milk and sugar sisters, michelle stroebe

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