INGREDIENTS:
- 1 1/2 cup white whole wheat flour
- 1 1/2 cup flour
- 2 1/2 cup sugar
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 15 ounces pumpkin puree
- 1/2 cup oil
- 1 large banana, mashed well
- 3 eggs, beaten
- 10 ounces fresh or frozen cranberries
- 1 cup gluten-free baking mix
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 3/4 cup sugar
- 1/2 cup Earth Balance or coconut oil
- 1/2 cup shelled pumpkin seeds
- Whisk together flour, sugar, cinnamon, baking powder and soda. Add beaten eggs, mashed banana, oil and pumpkin and mix until just incorporated.
- On a flexible chopping mat, cut cranberries in half. Add to muffin batter and mix.
- Use ice cream scoop to fill muffin liners 2/3 full.
- Mix streusel ingredients with the back of a fork, or your fingers, until combined and coarse crumbs are formed. Sprinkle over muffins. If you don't want to use streusel, sprinkle shelled pumpkin seeds instead.
- Bake for 23-25 minutes, or until muffin tops spring back when lightly pressed. Cool on wire rack.
- These muffins freeze very well – just wait until they are thoroughly cooled before transferring to an airtight container.
Source: From The Grapevine
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