My house smells like Christmas time whenever I make these! Sometimes I make a half batch of these pumpkin & cranberry muffins just for that alone… although granted, it’s no chore having these around the house anyway. Well, unless I want to save them because they disappear so quick.
The guilt of an unused impulse purchase
You know when you buy something, a food item, on impulse, with all the plans and good intentions in the world to use it and then…
Nothing. Zip. Nadda.
Surely I can’t be the only one? I do it quite often, and most guiltily of all these – because of how long its been hanging around now – was a can of pureed pumpkin from the supermarket’s “American” section. I must have picked it up nearly two years ago and it’s just sat there, for two freakin’ years, taunting me from the cupboard. We keep all the tins in one place so whenever I would open the door to reach for some chopped tomatoes, or a tin of chickpeas (we’re talking at least five times a week here, people) that tin of pumpkin would glare down at me. Stare me out. I swear, by the end it was whispering at me.
Well, I took that staring, whispering tin and decided to show it who was boss. Or, the one with the tin opener. Poor thing, I bet it didn’t realise what it was in for, having it’s head sawed open and it’s insides poured out… ahem. Sorry. Bit too much of a halloween theme to my life at the moment! Moving swiftly on. I finally used the tin of pumpkin and…
I’ve become a little pumpkin-obsessed!
Obviously after the first trial batch, I needed more pumpkin. So I got a (couple) more tins for refinement and now I have some healthy protein blondies on the way, an idea for pancakes that I may just have myself and not type up, and these bad boys! Low fat, vegan pumpkin and cranberry muffins that make my house smell like Christmas, and yours could to. I mean, it’s no secret that I love baking muffins (hello Fruity Breakfast Muffins and Jammy Vegan Apricot & Almond Muffins – to name just two!) so it wasn’t much of a trial to have to try out and test these little beauties!
Irresistible pumpkin & cranberry muffins, though!
So, why should you make these right now? Well, if you’re not sold on the amazing smelling house, what about
- To die for cinnamon-sugar topping?
- Cranberry gem surprises?
- No added oils or fats!
- Under 200 calories per muffin?
- Super served warm?
- Still stunning served cold?
Vegan Pumpkin & Cranberry Muffins (low fat)
- 1 cup 240ml non dairy milk (I used cashew)
- 2 tsp distilled vinegar cider vinegar also works
- 1 tbsp ground flaxseed + 3 tbsp water
- 260 g plain flour
- 150 g light brown sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- ⅛ tsp salt
- 2 tsp pumpkin pie spice
- 80 g dried cranberries
- 220 g pumpkin puree
- 1 tbsp molasses
- 1 tsp vanilla extract
- 2 tbsp sugar free vanilla syrup
- 6 g light brown sugar
- ¼ tsp cinnamon
- Preheat oven to 180°C (fan). Grease a 12-hole silicone muffin tray well, or line a tin muffin tray with 12 papers and grease them.
- Mix the non-dairy milk and vinegar together in a jug and set aside.
- Mix the ground flaxseed and water together in a small bowl and set aside to gel (typically five minutes is enough, ten minutes is better).
- In another small bowl, mix together the sugar and cinnamon for topping. Set aside.
- Meanwhile, grab a large mixing bowl and add the flour, sugar, bicarbonate of soda, baking powder, salt, pumpkin spice and dried cranberries. Mix it all together well.
- Add the pumpkin, molasses, vanilla extract, vanilla syrup, milk + vinegar mixture and the flaxseed mixture to the bowl and mix briskly, until just about combined.
- Distribute evenly between muffin tins, then top with with the cinnamon-sugar mixture.
- Place in the centre of the oven and bake for 25 minutes, or until a skewer poked in the middle comes out clean.
- Leave to cool in their tins for 10 minutes, then remove to a wire rack to cool completely.