In all honesty, fall is my favorite season and yet every year, I am so reluctant to say goodbye to summer. I’m not one to jump on that pumpkin spice bandwagon as soon as September rolls around. But, since today is the first official day of fall, I feel like it’s not caving by posting this recipe for Pumpkin Spice Cranberry Muffins. (Even though I plan to hit the beach again this weekend!)
So if that craving for everything pumpkin spice has taken hold, check out this easy recipe. It’s completely plant based thanks to Country Crock Plant Butter and the good ol’ flax egg. If you don’t want to use the flax egg, go ahead and use 2 regular eggs instead of the flax mixture.
I added some dried cranberries and walnuts to these muffins to give them some texture and a little burst of sweet. The recipe makes 12 muffins and if you don’t want to eat all 12 at once, just pop them in the freezer. The freeze really well and you can just thaw them in the microwave when you need a quick breakfast or snack.
This plant based recipe for Pumpkin Cranberry Muffins will satisfy those fall pumpkin spice cravings. Country Crock Plant Butter and pumpkin make these muffins extra moist. Dried cranberries and chopped nuts give these muffins added texture and a burst of sweet tart flavor.
- 2 tablespoons flax meal
- 1/3 cup water
- 1 2/3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice *
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Country Crock® Plant Butter with Olive Oil
- 1 cup sugar
- 1 cup canned pumpkin
- 1 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
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Preheat oven to 350°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside. Combine water and flax meal and let stand 10 minutes.
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In large bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
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In large bowl, with electric mixer, beat Country Crock Plant Butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in flax egg and pumpkin scraping sides occasionally. Gradually beat in flour mixture until blended. Stir in cranberries and pecans. Evenly spoon batter into prepared pan.
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Bake 25 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
*Pumpkin pie spice is sold in jars in the supermarket. You can create your own by mixing 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg or allspice, and 1/4 tsp. ground cloves.
~For moist, plump cranberries, soak cranberries in warm water for about 15 minutes and drain.
~Sprinkle tops of muffins with sanding sugar for some extra texture and sweetness.
~Substitute 2 lightly beaten eggs for flaxmeal and water mixture.
