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Expert Cooking Tips
- Use fresh pumpkin puree for the best flavor and moisture.
- Don’t overmix the batter; stir just until the ingredients come together to keep the muffins light.
- Check doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
Ingredients 0/17
Why You'll Love This Recipe
Step 1
Gently heat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin. Put the dried cranberries in a small bowl and cover them with hot water to soften while you prepare the rest. In a large bowl, combine the whole wheat flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves—give it a good mix to spread all those spices evenly.
Step 2
In another bowl, whisk the egg whites until smooth, then gently stir in the pumpkin puree, applesauce, honey, molasses, and vanilla extract. Make a little well in the dry ingredients and pour in the pumpkin mixture. Fold everything together just until it’s combined—don’t overmix. Drain the cranberries and fold them into the batter.
Step 3
Spoon the batter into the muffin cups, filling them nearly to the top. Sprinkle a few extra cranberries on each muffin, then add a light dusting of sugar and pumpkin spice for a little extra flavor and crunch. Pop the tin in the oven and bake for about 18 to 20 minutes, or until the tops feel set and a toothpick comes out mostly clean. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.
