Pumpkin Cranberry Muffins

I love making muffins on a cold morning. These warm up my kitchen and little tummies nicely. But getting out of bed extra early to prep them when my bed is so warm is not easy. I make them the night before instead. I follow all directions, pour the batter in the paper liners and everything. BUT I DO NOT BAKE! Instead I cover my metal baking pan with press and seal wrap and place it in the freezer. In the morning I pull out the muffins and set them on top of my oven while I preheat it. Then I bake! They taste fresh and warm. Occasionally a recipe needs an extra 2 minutes or so, but just test for doneness before removing from the oven.

  • 1 cup Hard White Wheat Flour
  • 1 cup Soft White Wheat Flour
  • ¾ cup Sugar
  • 3 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Salt
  • 1 cup Canned Pumpkin
  • ½ cup Canned Navy Beans, pureed*
  • 4 Tablespoons Whole Egg Powder, **
  • 6 Tablespoons Water, **
  • 1 cup Dried Cranberries
Preheat oven to 400℉. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In a small bowl mix Egg Powder and Water until smooth. Set aside.In a large bowl, mix Flours, Sugar, Baking Powder, Cinnamon, Ginger and Salt. Stir in Pumpkin, Bean puree, Egg mixture, and Cranberries just until moistened. Divide batter evenly among muffin cups.Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove to cooling rack. Good served warm or completely cooled, but not hot.

*1/2 cup Canola Oil works well in this recipe.
**Using fresh today? 2 large eggs work well in this recipe.

© 2012, Real Women Store Grub. All rights reserved. Content may be shared or reposted as long as credit and link to original post are provided.

Comments are closed.