Mmm…these are fantastic – and relatively healthy!
I was looking for a good muffin recipe for a playgroup I host, and I had some pumpkin and craisins on hand. I almost put in some coconut as well, but a friend told me shredded coconut makes her think of toenail clippings, and now I’m thinking about them as well. The two are remarkably similar in texture! So…no coconut in these, but there is pumpkin, cranberries, pecans, oatmeal, and flaxseed. You could put in some coconut. You know, if you can stop thinking of toenail clippings! 😉
I almost added in some mini chocolate chips, but after tasting my sample muffin, I realized that they didn’t need them. They are really delicious just as they are!
I may have sampled a few too many of these muffins tonight, though. Anyone want to come to playgroup at my house tomorrow? 😉
Pumpkin Cranberry Pecan muffins (base recipe was here)
15 oz can (approximately 2 C) pureed pumpkin
1/2 C oil
1/4 C milk (or parve substitute, like soy milk)
2 t cinnamon
1 1/4 C sugar
1/2 t salt
2 T baking powder
1 C (steel cut) oatmeal
1 C flax meal / ground flax seed
2 1/4 C flour (can mix whole wheat and white flours here)
5 oz chopped dried cranberries (approximately 2 C)
1 C chopped, toasted pecans
Preheat oven to 400F.
Mix wet ingredients well, Add in cinnamon, sugar, salt and mix well, then add remaining ingredients and stir just until batter is mixed.
Scoop into muffin tins or mini-muffin tins and bake until the muffins spring back when touched, approximately 10 minutes for the mini muffins or 15 minutes for regular sized muffins.
A note on cooking time: Watch the muffins! My oven fuse got tripped several times during the baking, so the times may need to be adjusted if your oven doesn’t go a little crazy when you bake (and I’m hoping it doesn’t). The original recipe claimed these needed 20-25 minutes to bake, but mine were done much more quickly.