Healthy Pumpkin Cranberry Muffins

Healthy Pumpkin Cranberry Muffins

Just in time for the fall season!  These delicious, moist, healthy muffins, will become an instant autumn hit with your friends and family.  Easy to make, with a few ingredients you probably have right at home.  If whole wheat pastry flour isn't your thing, substitute general all purpose flour.  You may also want to substitute raisins for the cranberries, or even chocolate chips. Make this recipe to accommodate for your audience.

Ingredients (For 10-12 muffins, depending on size)

1 cup of all purpose flour

1 cup of whole wheat pastry flour

2 teasp. of cinnamon

1/2 teasp. of allspice

1 1/8 teasp. of baking powder

1 1/8 teasp. of baking soda

1/2 teasp. of fine sea salt

1 15 oz can  of pumpkin puree

2 eggs, room temperature

4 tablespoons of butter, melted and cooled

6 well-rounded tablespoons of either vanilla or plain yogurt

1/2 cup of light brown sugar

1/2 cup of granulated sugar

1 teasp. of vanilla

1 cup of dried cranberries, plumped in very hot water for five minutes and strained

Directions

Preheat oven to 375 degrees.

In a medium bowl measure and sift all dry ingredients together.

In a large bowl combine all of liquid ingredients together, and whisk well.

Prepare dried cranberries, and set aside.

Slowly sprinkle dry ingredients over wet ingredients while whisking.  When almost all of dry ingredients are added, change whisk in for a rubber spatula to gently fold in all of dry ingredients.

When ingredients are combined fold in plumped cranberries.

Prepare muffin pan with paper cups, if using, and spray well with Pam.

Fill muffin cups, heartily.

Baking time will vary depending on size of muffin tin.  Approximately, 20-28 minutes for heartily filled tins.