Pumpkin Cranberry Muffins

By eapeterson

Ingredients

• 1-3/4 cups canned pumpkin (1 can)
• 6 egg whites
• 1/4 cup canola oil
• 1-1/2 cups granulated sugar
• 2-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1-1/4 teaspoons cinnamon
• 1 cup dried cranberries
• 1/2 cup chopped almonds (walnuts)

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line muffin pan with paper liners.

2. Beat pumpkin with eggs, oil and sugar. Combine flour, baking powder, baking soda and cinnamon in a separate bowl. Gradually beat dry mixture into wet mixture until well combined.

3. Stir in cranberries and almonds. Spoon batter into prepared muffin pan.

4. Bake for 45 to 50 minutes or until a toothpick inserted comes out clean. Let cool. Serve with cinnamon butter. (BAKE 30 MIN ONLY)

Note: Make up to two days ahead and reheat before serving.