Saturday, October 26, 2013

Pumpkin Cranberry Mini Breakfast Muffins

Happy National Pumpkin Day! Celebrate by making these tasty mini muffins! This pumpkin recipe is a breakfast muffins but don't let that stop you from enjoying them at any time! These muffins are a healthy version created by guest chef Franci Cohen. Franci is a Personal Trainer, Certified Nutritionist and an Exercise Physiologist. 
Pumpkin recipes
(Image credit: Franci Cohen)

Pumpkin Cranberry Mini Breakfast Muffins

Ingredients:
-      1 cup all-purpose flour
-      1 cup oat flour (or fresh oats finely ground into a flour)
-      3/4 cup sugar
-      1 tsp baking soda
-      1/4 tsp salt
-      1 1/2 tsp cinnamon
-      1/4 tsp nutmeg
-      1 1/4 cups canned pumpkin puree
-      1 large egg, lightly beaten
-      1/4 cup canola oil
-      1 cup nonfat milk
-      1 cup fresh cranberries

Directions:

1.     Preheat oven to 350 degrees.
2.     Spray a mini muffin pan with nonstick cooking spray. 
3.     In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg. 
4.     Combine pumpkin, beaten egg, oil and milk in a separate bowl. 
5.     Make a well in dry ingredients and ddd pumpkin mixture and stir until combined. Lastly, fold in cranberries. 
6.     Fill muffin cups and bake for 17-22 minutes.

More Pumpkin Recipes 

20+ Ways to Cook your Pumpkin Seeds
Dinner in a Pumpkin
Green Pumpkin Pie
Perfect Pumpkin for Cooking and Carving
Pumpkin Cheeseball
Pumpkin Cheesecake
Pumpkin Cookies
Pumpkin Dip
Pumpkin Fiesta Rice - in a mini pumpkin
Pumpkin Soup in a Pumpkin
Pumpkin Spice Amish Friendship Bread
Sour Cream Pumpkin Bundt Cake
Sweet Pumpkin Dump


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