3d pan white

pumpkin cranberry supremely healthy seeded muffin

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 egg

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.

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Taken on February 4, 2010