Pumpkin Spice MuffinsMakes 1 dozen
Ingredients:
3 cups oat flour
2 cups raw sugar
2 T unsalted butter, melted
¼ cup vegetable oil
1 egg
1 ½ cups canned pumpkin
½ cup water
1 ½ teaspoons baking powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
1 teaspoon vanilla
1 ½ cups dried cranberries
¼ cup unsalted walnuts
12 muffin cups
Directions:
- In the bowl of an electric mixer, combine raw sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
- Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.
- Combine flour mixture and pumpkin mixture. Stir in nuts and cranberries; stirring only until all ingredients are mixed.
- Cover batter and allow to set at room temperature for 60 minutes.
- Preheat oven to 350°F.
- Place muffin cups in muffin holders and fill 2/3 of the way full.
- Bake for 40-45 minutes or until muffins tops spring back when lightly touched.
- If the muffins will be frozen, allow to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.
- To reheat, wrap loosely in foil and bake for 5-10 minutes at 350F. Or they may be reheated in the microwave wrapped loosely in a damp paper towel.
I love Bethenny! These sound amazing...they need a nice glaze on top (which would probably defeat their 'healthiness'!).
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