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Pumpkin Spice Cranberry Muffins
Prep Time
15 mins
Cook Time
25 mins
 

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.

Course: Breakfast, Brunch, Snack
Servings: 12 muffins
Ingredients
  • 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
Instructions
  1. 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.
  2. In large bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
  3. 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.
  4. Bake 25 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
Recipe Notes

*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.