I made these four times trying to get the recipe as healthy as possible while still remaining tasty. I like the latest version quite a bit. I had some toasted today with tofutti cream cheese.
Here is my recipe:
Mix the dry ingredients and te wet seperately and then stir together (not too much stirring!)
Preheat to 400degrees
1 1/2 c. wheat flour (I use the wheat flour that is specially ground for baking pastries)
1/2 c. brown sugar
2 tsp. baking powder
a sprinkle of ground cloves
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. baking soda
pinch of salt
1/2 c. ground flaxseed
stir in liberal amounts of dried cranberries and pumpkin seeds
1 c. buttermilk
1 c. pureed pumpkin
1 tBsp. vanilla extract
1 tBsp. canola oil
fill up some muffin tins and garnish with cranberries and pumpkin seeds and a sprinkle of cinnamon sugar for sparkle.
Don't be tempted to reduce the oil and replace it with applesauce. I tried that.
Keep an eye on them. I don't remember how long they baked for. Maybe 20 min.?
I'd be very interested to hear feedback if someone trys these. Any helpful suggestions or substitutions are more than welcome.