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Pumpkin Cranberry Muffins

Posted on February 13, 2014 at 7:07 pm by Laura Piazza / Breakfast, Dairy Free, Gluten Free, On The Go, Online Exclusive, Phase 3, Recipes, Snacks, Vegetarian / 0

These delicious Pumpkin Cranberry Muffins make a wonderful breakfast or dinnertime accompaniment.
This recipe appeared in our the first edition of our book, but was in Phase 4 because it used whole wheat flour. To accommodate both our readers and ourselves, my mom has gone back into her test kitchen to make this recipe for gluten-free and this recipe is an online exclusive.

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Pumpkin Cranberry Muffins
Recipe Type: [b]Phase 3 • Breakfast[/b]
Author: Gail Piazza
Prep time: 15 mins
Cook time: 25-30 mins
Total time: 45 mins
Serves: 6
Ingredients
  • ¾ cup canned, or cooked and pureed, pumpkin
  • ¼ cup Cran-Raspberry Sauce (page 275)
  • 3 tablespoons safflower oil
  • 1 egg, beaten*
  • 2 tablespoons honey
  • ¼ cup maple syrup
  • ½ teaspoon vanilla
  • 1 cup Gluten-Free Baking Mix
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ cup chopped pecans or walnuts
Instructions
  1. Preheat the oven to 350ºF.
  2. Grease a 6-cup muffin pan and set it aside.
  3. Combine the pumpkin, cran-raspberry sauce, oil, egg*, honey, syrup and vanilla in a medium-sized bowl.
  4. Combine the remaining ingredients, except for the nuts, and stir this flour mixture into the pumpkin mixture.
  5. Stir in the nuts.
  6. Fill each muffin cup with a scant 1/2 cup of batter.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

* To make this recipe egg free, add one additional tablespoon of flaxseed meal to the dry ingredients and add 1/4 Almond Milk (page 260) to the wet ingredients.

 

Tags: cranberry, muffins, pumpkin

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