Adapted from The Fit Housewife
Healthy Pumpkin Spice & Cranberry Muffins
Yield: 12 Muffins
2 scant cups whole wheat pastry flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Dash of cardamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg at room temperature
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup kefir or plain yogurt
1/3 cup raw honey, melted
1/4 cup olive oil
1 teaspoon pure vanilla extract
1 cup finely grated carrots
1 cup fresh cranberries, roughly chopped
1/4 cup ground flax seeds
Additional cinnamon to top muffins
Mini semi-sweet chocolate chips, optional
Preheat oven to 375 degrees. Prepare a muffin pan with liners or by lightly greasing the tins.
In a large bowl combine the flour, cinnamon, nutmeg, allspice, cardamon, baking powder, baking soda and salt.
In a separate bowl combine the egg, pumpkin puree, kefir, melted honey, oil and vanilla. Gently stir in the carrots and cranberries.
Gently fold in the dry ingredients to the wet and stir just until combined. Be careful not to over mix or your muffins will not rise properly.
Divide muffin batter evenly between tins and sprinkle with ground flax, cinnamon and chocolate chips(optional). Bake 18-22 minutes or until a toothpick inserted comes out clean.