Pumpkin Orange & Cranberry Muffins

It’s more things pumpkin and I have yet to figure out why I only think to make these muffins around Thanksgiving.  They are among my most favorite muffins, incredibly moist, and bursting with pumpkin and orange flavor.  Topped with toasted sunflower seeds or an orange glaze, they’re guaranteed to become a family favorite.

Ingredients:

1 cup white flour

1 cup whole wheat flour

1/2 cup rolled oats

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 1/2 cups pumpkin puree

1/4 cup walnut or canola oil

1/2 cup greek yogurt or low fat sour cream

1/2 cup milk

1 teaspoon vanilla extract

zest of 1 orange

1 1/2 cups dried cranberries or fresh chopped cranberries

toasted sunflower seeds or Orange Glaze for garnish

Instructions:

Preheat oven to 375°F.

Spray two muffin tins with non-stick cooking spray or line with paper liners.

In a large bowl, mix together flour, oats, spices, baking soda and salt.

In a medium bowl whisk two eggs. 

Add the rest of the ingredients and stir until combined.

Fill each muffin cup 3/4 full and top with toasted pumpkin seeds.

Bake for 15-20 minutes, or until toothpick inserted in the centre comes out clean.

Makes 24 muffins.                       

Orange Glaze  (not shown)

1 cup powdered sugar

Juice and zest from 1 orange      

In a small bowl, stir together sugar, zest and juice and smooth.

Let muffins cool for 10 minutes before drizzling with the orange glaze.