Ingredients
12
12 servings
- •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
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.
Nutritional Facts
Per 12 servings
- Calories: 172
- Carbohydrate: 41g
- Fat: 0g
- Fiber: 3g
- Protein: 4g
- Sugar: 27g
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