Did you ever do something you really regretted? I could just kick myself for ever letting my child eat white bread when she was little. It was so silly of me. When she first started eating bread, she would happily eat wheat bread. Then I bought a loaf of my husband’s favorite English Muffin bread, and the child has never wanted a slice of wheat bread to touch her lips again. Oh so stupid! Not only does she not like whole wheat bread, she has learned to ask what type of flour I used when I bake something like these muffins. Ugh! That is what I get for teaching her how to make muffins. This thing really backfired on me. Last time I made something and told her it had whole wheat in it, she grumbled about how I use whole wheat in everything. “Wheat, Wheat, Wheat, Sorwheat” popped out of her mouth. She instantly starts giggling when she realizes she said “sorwheat” instead of sorry. I may have temporarily lost the battle, but I have not lost the war. I’ve gotten wiser by using white whole wheat flour, and simply saying we only have whole wheat. Deal with it!
One day she came home from school to the delicious aroma of these, Healthy Pumpkin Cranberry Muffins. I must admit the smell is quite intoxicating. What smells good she asked. I told her, and she pouted. “Pumpkin, again? Why are you making everything with pumpkin? I don’t like pumpkin. Are they made with whole wheat, too?”. Try one you will like it, I promised her. She took a bite, and I saw her eyes roll. She got the biggest smile on her face. These are so good, can I have another when I am done with this one? She asked. Yes, “See I told you so” did escape my lips. I know she doesn’t appreciate my attempts to make her a healthy eater now, but I am hoping she will realize how important it is when she is older. With the foundation of healthy food choices we are making for her, I am hoping she never has the weight problems I do. I’ve got my fingers and toes crossed.
One other beautiful thing about these Pumpkin Cranberry Muffins – they freeze wonderfully. I let them defrost on the counter for a few minutes, and they taste just as fresh and delicious as they did when I first baked them. These are another recipe that I would be happy to use as gifts for friends and neighbors. I already feel like I am running as fast as I can on the hamster wheel of life with only 59 days until Christmas. What?! I will be quite happy to have a grab and go breakfast or snack in the freezer. Try them and let me know what you think of them.
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Happy Healthy Eating,
Healthy Pumpkin Cranberry Muffins
- 3 tbsp. unsalted butter softened
- 3 tbsp. low fat Greek yogurt room temp
- 1/4 cup unsweetened applesauce room temp
- 2 cups 240 grams all purpose flour
- 1 cup 120 grams whole wheat pastry flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. kosher salt
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1 tsp. cinnamon
- 2/3 cup low sugar dried cranberries chopped
- 1/3 cup buttermilk taken out for 15 min
- 1 1/4 cups pure pumpkin puree from 15 ounce can
- 1 tsp. vanilla extract
- 2/3 cup light brown sugar
- 1/2 cup eggbeaters taken out for 15 mins
- Cooking spray
Preheat oven to 350°.
Spray a 12 standard muffin tin with cooking spray.
In a medium bowl, whisk together white and wheat flour, baking powder, baking soda, salt, nutmeg, allspice and cinnamon. Take 1 tbsp. of flour mixture and add it to a small bowl with dried cranberries. Put cranberries aside.
In a small bowl, whisk together the buttermilk, pumpkin puree and vanilla.
In a large bowl using an electric mixer, beat butter, yogurt, applesauce and brown sugar until light and fluffy.
Beat in half the eggbeaters and scrape down the bowl. Beat in the other half of the eggbeaters.
Turn mixer to low and add a third of the flour mixture; then half of the pumpkin mixture. Repeat with flour and pumpkin then add in final third of flour. Beat until combined.
Spoon 1/4-cup batter into each muffin cup.
Bake for about 30 minutes, a toothpick inserted into a muffin should come out clean.
In a small bowl, mix together the sugar and cinnamon for the sugar coating.
Cool for 10 minutes in the muffin tin placed on a wire rack.
Then brush the top of one muffin at a time with butter and roll the top lightly in the sugar/cinnamon mixture.
Let muffin cool completely on
*Based on 15 muffins.
If you would like to make 12 muffins - Cal 267, Fat 5, Carbs 45, fiber 5, Protein 11
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