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Warm from the Oven

Using two seasonal iconic ingredients, these muffins are a real treat on an autumn day.

by Lisa Ann Panzino DiNunzio

Everywhere you look these days, it’s “Pumpkin Spice”season, so in keeping with the theme, I’m sharing the recipe for one of my husband’s favorite muffins, pumpkin cranberry. They’re made with healthy ingredients—and taste so good! You can replace the cranberries with raisins, craisins, or even chocolate chips—make them your own.

Pumpkin Cranberry Muffins

  • 1 3/4 cup unbleached all-purpose flour
  • 3/4 cup raw sugar (or granulated sugar substitute of choice)
  • 1/2 tsp. sea salt
  • 2 tbsp. non-aluminum baking powder
  • 2 tsp. ground cinnamon
  • 3/4 cup almond milk (or milk of choice)
  • 1/3 cup avocado oil (or oil of choice)
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 cup 100% pumpkin puree
  • 1 cup fresh or frozen cranberries

Preheat oven to 400° F. In a large bowl, stir together flour, sugar, salt, baking powder, and cinnamon.

In a separate bowl mix together milk, oil, egg, vanilla, and pumpkin. Add wet ingredients to the dry ingredients, stir just until combined, then gently fold in the cranberries.

Fill greased or paper-lined muffin cups three-fourths full of batter. Bake for 20 minutes or until a toothpick inserted into the center of muffin comes out clean.

As always, Bon Appetit!

Lisa Ann Panzino DiNunzio is author of Seasoned With Love, Treasured Recipes, Lisa Ann’s Seasoned With Love II, and children’s books Snicker Learns An Important Lesson and Readers’ Favorite 5-Star rated Little Twinkle Learns Her Purpose.

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