Healthy Whole Wheat Spiced Pumpkin Muffins
Ingredients
- ½ cup dried cranberries
- 1 ½ cups whole wheat flour
- ½ cup turbinado (raw) sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 4 egg whites
- 1 cup canned pumpkin puree
- ½ cup unsweetened applesauce
- ½ cup honey
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 tablespoons dried cranberries
- 1 tablespoon turbinado (raw) sugar
- ⅛ teaspoon pumpkin pie spice, or as needed
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
- Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
- Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
- Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.
- Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.
- Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.
Source
Original recipe: View Original