Jack-o-Lantern Pumpkin Muffins

Yield 22-24 muffins

 

1 ½ cups flour

1 cup whole-wheat flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 t cinnamon

1 t ginger

1 t nutmeg

1 teaspoon salt

1 15 ounce can or cooked mashed pumpkin

¾ cup cranberries

2 beaten eggs, beaten

2/3 cup vegetable oil  

1 teaspoon vanilla

 

  1. Mix dry ingredients together.

  2. Make well in center. Combine pumpkin, cranberries, eggs, oil and vanilla. Add all at once to dry ingredients, stirring until just moistened.

  3. Mix together the streusel ingredients.

  4. Fill greased muffin pan or paper cup liners. Fill 2/3 full. 

  5. Make Jack O’lantern face.  Try carrots, dried fruit, chocolate chips, almond slivers, or icing.

  6. Bake at 375 for 15-18 minutes.

 

Substitutions

Vegan: Substitute one of the following for the eggs: ½ cup applesauce; ½ cup mashed bananas; or ½ cup silken tofu. Use dairy free chocolate chips in Jack-o-Lantern face.

Gluten Free: Use gluten free flour.

Dairy Free:  Use dairy free chocolate chips.

Diabetic:  Substitute ½ cup Stevia for sugar and use sugar free chocolate chips.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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