Pumpkin Nut Muffins

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Thanksgiving may be over and Christmas may be fast approaching, but it’s still autumn for a few more weeks. Of course, this means it’s still pumpkin season, so I used the leftover pumpkin puree from last week’s pumpkin pie to bake a healthy alternative version of breakfast muffins. These come out dense and moist and contain very little in the way of unhealthy ingredients, so start your post-Thanksgiving cleanse with a bit of indulgence.

What you’ll need:
1 cup pumpkin
1 cup whole wheat flour
3/4 cup unbleached white flour
1/2 cup canola oil
1/2 cup clover honey
1/2 cup fresh cranberries
1/2 cup walnuts, crushed
1/3 cup egg whites
1/3 cup quick oats
1/4 cup unsweetened almond milk
1 tsp baking soda
1 tsp vanilla
1 tsp pumpkin pie spice
Cinnamon

Directions:
Preheat oven to 325.

Beat the milk, oil, and honey together. Add the eggs and beat again. Mix in the pumpkin, vanilla, and cranberries.

In a separate bowl, combine the flour, pumpkin pie spice, and baking soda. Add the dry ingredients to the wet ingredients and stir in the walnuts.

Pour the batter into a muffin pan and top each muffin with a sprinkle of oats and honey. Bake for 25 minutes and let cool before serving.

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