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Ingredients
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½ cup dried cranberries
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1 ½ cups whole wheat flour
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½ cup turbinado (raw) sugar
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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¾ teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ teaspoon ground nutmeg
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¼ teaspoon ground allspice
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⅛ teaspoon ground cloves
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4 egg whites
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1 cup canned pumpkin puree
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½ cup unsweetened applesauce
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½ cup honey
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1 tablespoon molasses
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1 teaspoon vanilla extract
Topping:
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2 tablespoons dried cranberries
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1 tablespoon turbinado (raw) sugar
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⅛ teaspoon pumpkin pie spice, or as needed
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
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Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
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Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
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Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
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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.
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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.
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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.
Cook's Note:
When testing doneness with a toothpick, muffins are to be moist, so they should not be completely dry inside.
Nutrition Facts (per serving)
172 | Calories |
0g | Fat |
41g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 172 | |
% Daily Value * | |
Total Fat 0g | 1% |
Saturated Fat 0g | 1% |
Sodium 253mg | 11% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 3g | 11% |
Total Sugars 27g | |
Protein 4g | 7% |
Vitamin C 1mg | 1% |
Calcium 44mg | 3% |
Iron 1mg | 7% |
Potassium 198mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.