Pumpkin Cranberry Muffins

These muffins are healthy and super delicious.  Made with pumpkin, cornmeal, rolled oats, flax, cinnamon, and nutmeg with a yummy cranberry compote.

Preheat your oven to 350 degrees Fahrenheit.

This recipe will make about 10 muffins.  I prefer to use muffin tins with cupcake cups.

2 cups raw cranberries
1 cup water
5 Tbsp date sugar
2 tsp cornstarch or arrowroot (added at the end)

In a small pan, combine all the ingredients.

Bring to a boil, then reduce to medium-high for about 10 minutes.

Whisk in the 2 tsp of cornstarch then turn off the heat and set aside.  The sauce will thicken.

Flax egg (2 Tbsp ground flax + 3 Tbsp water).
Mix in a small cup and set aside while we prepare the rest of the ingredients.

1 cup unsweetened almond milk (or your choice of plant milk)
1 cup fine cornmeal
1 cup rolled oats (pulsed in a food processor)
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp vanilla extract
½ cup pumpkin puree

Combine all the ingredients in a food processor or blender including the flax egg mixture.

Blend until smooth.  Fill the muffin cups about ¾ to allow them to rise a bit.

Pour 1-2 Tbsp spoons of the cranberry compote on top and using the back of a spoon, straw or chopstick swirl the cranberry through the batter in each cup.

You will have about 1 cup of cranberry left over.  I like to cover the tops of each muffin with this after they are done baking.

Bake at 350 degrees Fahrenheit for 25-30 minutes.



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