electrolux137
Well-known member
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PUMPKIN CRANBERRY PECAN MUFFINS
1 1/2 c. whole wheat flour
1 c. rolled oats
2 tbsp coconut palm sugar
2 generous tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground clove
1 cup canned pumpkin (plain)
1 egg, room temperature
1/3 c. cup agave nectar
1/3 c. + 2 tbsp. peanut oil
3/4 c. milk, room temperature
3/4 tsp. vanilla
3/4 cup pecan pieces, lightly toasted
1/2 cup dried unsweetened cranberries
Preheat oven to 400 degrees F.
Mix dry ingredients and set aside.
Dump the pumpkin and other liquids into a large mixing bowl and mix with your electric mixer on LOW speed.
Fold into the dry ingredients and mix until just blended.
Add the cranberries and pecans and lightly stir. Spoon into a paper-lined muffin pan (the kind with 12 large muffin compartments).
Using your fingertips, lightly drizzle the top of each muffin with some coconut palm sugar. (This will make a delightfully crispy crust.)
Bake on the middle rack of your oven at 400 degrees for 18-20 minutes until a toothpick inserted in the center of one of them comes out clean.
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PUMPKIN CRANBERRY PECAN MUFFINS
1 1/2 c. whole wheat flour
1 c. rolled oats
2 tbsp coconut palm sugar
2 generous tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground clove
1 cup canned pumpkin (plain)
1 egg, room temperature
1/3 c. cup agave nectar
1/3 c. + 2 tbsp. peanut oil
3/4 c. milk, room temperature
3/4 tsp. vanilla
3/4 cup pecan pieces, lightly toasted
1/2 cup dried unsweetened cranberries
Preheat oven to 400 degrees F.
Mix dry ingredients and set aside.
Dump the pumpkin and other liquids into a large mixing bowl and mix with your electric mixer on LOW speed.
Fold into the dry ingredients and mix until just blended.
Add the cranberries and pecans and lightly stir. Spoon into a paper-lined muffin pan (the kind with 12 large muffin compartments).
Using your fingertips, lightly drizzle the top of each muffin with some coconut palm sugar. (This will make a delightfully crispy crust.)
Bake on the middle rack of your oven at 400 degrees for 18-20 minutes until a toothpick inserted in the center of one of them comes out clean.
I'll have to try these sometime.
