To simplify your morning, whisk the dry ingredients together, including spices, the night before. You may omit the nuts and cranberries, if you prefer, for an outcome of 12 muffins.
3/4 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
2 tsp aluminum-free baking powder
3/4 tsp sea salt
1 heaping tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
2/3 cup Sucanat or granulated sugar
1/4 cup vegetable oil
1/2 tsp vanilla extract
1 extra-large egg
1 cup Roasted Pumpkin or Winter Squash Puree
1/2 cup milk
1/2 cup chopped walnuts
1 1/4 cups fresh/frozen cranberries
Preheat oven to 400 degrees F. Recipe makes 18 standard muffins or 12 standard + 24 mini, or approx. 54 mini, so prepare your muffins pans accordingly with paper liners or by greasing them.
(Roughly chop cranberries with a knife or in the food processor using the pulse button and set aside to thaw slightly, if frozen.)
In a small bowl whisk together flours, baking powder, salt, spices, and Sucanat or sugar.
In a medium bowl, whisk together oil, vanilla, egg, pumpkin puree, and milk until smooth. Add flour mixture all at once and fold with spatula until moistened. Fold in nuts and cranberries until evenly distributed.
Spritz muffin liners lightly with Pam baking spray. Also spray a large serving spoon or muffin/cookie scoop. Divide batter evenly between prepared muffin cups.
|A greased muffin scoop makes short work of filling the pan.|
Bake large muffins 16-18 minutes, mini muffins 10-12 minutes, until tops are puffed, golden, and spring back when touched lightly. Cool in pans 3-4 minutes, then turn out and serve.
|Baked muffins have decoratively cracked tops.|
*Note: canned solid pack pumpkin (aka Libby’s) may be used in place of the Roasted Pumpkin or Winter Squash Puree. Since the canned product is drier, reduce the all-purpose flour to 3/4 cup.