Pumpkin, Cranberry, and Walnut Muffins

One of the weekend breakfasts my mom made most often while I was growing up was muffins, which are something I enjoy preparing for myself. They're a blank canvas; they can take on any flavors you can imagine, and you are only limited by your imagination. Muffin recipes can be revamped and remade in all sorts of fashion. For example, I made a vegan version of pumpkin cranberry muffins a few weeks ago, however my mom and I prepared another version just this weekend that were equally good. I gave this more classic version a sprinkle of raw sugar on top, which gets crunch as it bakes. The pumpkin pie spiced used is a convenient ingredient because it has all the spices you need mixed together, so you only have one spice to measure out. These made a hearty breakfast with the addition of turkey sausage.

Pumpkin, Cranberry, and Walnut Muffins
Printable Recipe

2 egg whites
3/4 cup skim milk
1/2 cup vegetable or canola oil
1/2 cup pure pumpkin puree
1/2 cup dried cranberries
1/4 cup chopped walnuts
2 cups unbleached all-purpose flour
1/3 cup sugar
2 tsp pumpkin pie spice
3 tsp baking powder
1 tsp salt
non-stick cooking spray
garnish: turbinado sugar (optional)

1. Heat oven to 400 degrees F.
2. Grease the cups of a 12-cup muffin tin with cooking spray; set aside.
3. In a medium bowl, blend the egg whites, milk, oil, and pumpkin. Fold in the cranberries and nuts along with the remaining ingredients except the garnish until just combined; the batter should be slightly lumpy.
4. Divide the batter amongst the muffin cups, filling each one about 3/4 of the way up. Sprinkle the top of each muffin with a small pinch of the turbinado sugar, if desired.
5. Bake the muffins until they are browned on top, about 20 minutes. Remove immediately from pan after baking.

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