Pumpkin Mini Muffins
By: Jessica Addeo
Published: Tuesday, October 27, 2015 - 6:46pm

Ingredients




1- 15 ounce can pumpkin puree
1 ripe banana, mashed
½ cup dried cranberries, chopped
2 eggs, beaten
½ cup milk
2 tablespoons honey
1 tablespoon vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking powder
½ teaspoon baking soda
1 heaping teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon giner
½ teaspoon allspice
½ teaspoon sea salt
1 tablespoon chopped walnuts
1 teaspoon ground flaxseed

Preparation

1 Preheat oven to 375 degrees Fahrenheit. Coat mini muffin pay with any cooking spray of your choice (I used olive oil via the Misto Spray and it didn't negatively impact the taste!) 2 Combine mashed banana, pumpkin puree, cranberries, eggs, milk and vanilla in a mixing bowl. (I used electric mixer) 3 Add flour, baking powder, baking soda, all the spices, salt, nuts, flaxseed. Gently mix until combined. 4 Fill mini muffin pan with batter and back for 20 to 25 minutes.

About

Whole wheat and no sugar added! The perfect portable and convenient snack or breakfast!