Pumpkin Cranberry Muffins (white whole wheat) Jillian Michaels

Name: Pumpkin Cranberry Muffins (white whole wheat) Jillian Michaels Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 14
Ingredients: 1 can (15 oz) Pumpkin; 1/2 cup Coconut Milk Organic Native Forest; 1/2 cup Maple Syrup; 1/2 cup Olive Oil; 1 tsp Vanilla Extract; 2 3/4 cup King Arthur 100% Unbleached White Whole Wheat Flour; 1 tbsp Baking Powder; 1 tsp Baking Soda; 1 tsp Cinnamon ground; 1/2 tsp Ginger ground; 1/4 tsp Cloves ground; 1/8 tsp Nutmeg ground; 1/2 tsp Salt; 1/2 cup fresh or frozen cranberries chopped

(1)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 14

Ingredients

1 can (15 oz) Pumpkin 1/2 cup Coconut Milk, Organic, Native Forest1/2 cup Maple Syrup 1/2 cup Olive Oil1 tsp Vanilla Extract2 3/4 cup King Arthur 100% Unbleached White Whole Wheat Flour1 tbsp Baking Powder1 tsp Baking Soda1 tsp Cinnamon, ground1/2 tsp Ginger, ground1/4 tsp Cloves, ground1/8 tsp Nutmeg, ground1/2 tsp Salt1/2 cup fresh or frozen cranberries, chopped

Directions

Makes 12-14 muffins.
Heat oven to 425.
Spray a muffin tin with olive oil or line with paper cups.
In a large bowl, whisk together pumpkin, maple syrup, olive oil, coconut milk, and vanilla until well combined.
In a separate bowl, sift together flour, baking powder, baking soda, spices, and salt.
Add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in the cranberries.
Spoon mixture into prepared tin. (Optional: sprinkle tops with a few pepitas)
Place in oven and reduce heat to 375. Bake until done, 30-35 minutes.

Number of Servings: 14

Recipe submitted by SparkPeople user NATBAER.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 205.0
Total Fat: 9.8 g
Cholesterol: 0.0 mg
Sodium: 385.1 mg
Total Carbs: 25.6 g
Dietary Fiber: 3.5 g
Protein: 3.6 g

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Member Reviews

MELMALONE
I made these today with a couple of substitutions. I didn't have white whole wheat flour, so I used half whole wheat, half all purpose (both King Arthur). The texture of these is fabulous! And so mild, yum-o. Also, I made 24 muffins, and they are just the right size for snacking or breakfast. - 12/17/10