Recipe courtesy of Franci Cohen

Ingredients

  • 1 cup all-purpose flour
  • 1 cup oat flour (or fresh oats finely ground into a flour)
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/4 cups canned pumpkin puree
  • 1 large egg, lightly beaten
  • 1/4 cup canola oil
  • cup nonfat milk
  • 1 cup fresh cranberries

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a mini muffin pan with nonstick cooking spray.
  3. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  4. Combine pumpkin, beaten egg, oil and milk in a separate bowl.
  5. Make a well in dry ingredients and ddd pumpkin mixture and stir until combined. Lastly, fold in cranberries.
  6. Fill muffin cups and bake for 17-22 minutes.

[wpurp-searchable-recipe]Pumpkin Cranberry Mini Breakfast Muffins – – – [/wpurp-searchable-recipe]

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