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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 1/2 | Usda default (100 gm - 4 oz) | oat flour | 2 | cups | raw sugar | 2 | tablespoons | unsalted butter, melted | 1/4 | cup | Oil, canola and soybean | 1 | large | eggs | 1 1/2 | cups | pumpkin, canned (1/2 large can) | 1/2 | cup (8 fl oz) | water | 1 1/2 | teaspoons | baking powder | 1 | teaspoon | baking soda | 1 | teaspoon | salt | 1 | teaspoon | cinnamon, ground | 1/2 | teaspoon | nutmeg | 1/2 | teaspoon | cloves, ground | 1 | teaspoon | vanilla extract, imitation, no alcohol | 1 1/2 | cups | cranberries, dried, juice-sweetened | 1/4 | cup, chopped | walnuts, organic |
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Steps
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Sequence
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Step
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| | 1 | In the bowl of an electric mixer, combine raw sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed. | | 2 | Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain. | | 3 | Combine flour mixture and pumpkin mixture. Stir in nuts and cranberries; stirring only until all ingredients are mixed. | | 4 | Cover batter and allow to set at room temperature for 60 minutes. | | 5 | Preheat oven to 350°F. | | 6 | Place muffin cups in muffin holders and fill 2/3 of the way full. | | 7 | Bake for 40-45 minutes or until muffins tops spring back when lightly touched. | | 8 | If the muffins will be frozen, allow to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags. |
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