Happy Fall friends!
I don’t know about you, but I totally have mixed feelings about the weather getting colder and the leaves falling off the trees. There’s something refreshing about the chilled air and the leaves are beautiful. But I kind of miss summer. In order to help the transition to fall, I try to find seasonal ingredients and cook with them. I was super excited to see cranberries in my local grocery store. Another dietitian posted a recipe about a cranberry orange bread. I thought it would be great to add some veggies so I used my regular pumpkin muffin recipe as a base, adding orange zest and cranberries for a perfect fall muffin.
I love this recipe because it uses the whole can of pumpkin for 12 muffins. That means you get a whole lot of veggie per muffin. This recipe uses white whole wheat flour and flaxseeds for some fiber and great nutrition. There is some added sugar in this recipe but not too much, making it perfect for breakfast, snack or dessert. I love this recipe and make it so often and I’m so excited about these new additions.
Here’s the recipe:
1 Bowl Cranberry-Orange-Pumpkin Muffins
1/2 cup sugar (I use coconut sugar)
1 cup white whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 cup flaxseed meal (or ground flaxseeds)
1 14 oz can pumpkin (not pumpkin pie filling)
1 large egg
1/4 cup neutral oil (I used canola)
1/2 cup unsweetened applesauce
2-3 tablespoons orange zest (from one large orange)
3/4 cup fresh or frozen cranberries
- In a medium-sized bowl mix together sugar, flour, baking soda, cinnamon and flaxmeal.
- Add pumpkin, oil, egg, and applesauce, orange zest and cranberries.
- Mix to combine.
- Divide batter into 12 lined muffin tins.
- Bake at 350 F for 30 minutes, or until toothpick inserted comes out clean.