Pumpkin Cranberry Gingerbread Muffins

Recipe: Pumpkin Cranberry Gingerbread Muffins

Adapted From:  One Small Vegan

Tested:  11/29/13

Servings:  12 muffins     Prep Time:  15-20 min

Notes: Leftover cranberry sauce! And not the canned, jelly kind. Who doesn't have that? Here's a good recipe to use it up! This year I wasn't planning on making cranberry sauce but we read a book called "The Thanksgiving Beast Feast" which my toddler loved. And of course any mention of a food that she hasn't tried, she wants to try. So we found fresh cranberries and for fun, tried them raw, which were of course, extremely bitter. No wonder people add sugar. I made the cranberry sauce (measurements not taken, cook over stove) with water, date sugar, coconut nectar, and orange juice. Note: 1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar I like to use this mix instead of commercial baking powder.

Ingredients: 1 cup spelt flour 1/2 cup sweet brown rice flour 1/2 cup date sugar 1 tbsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground allspice 1/4 tsp ground cloves 1/4 tsp salt 1 1/4 cups pureed pumpkin 1/2 cup nondairy milk 1/4 cup coconut nectar 1 cup cranberry sauce

Instructions: 1. In a large bowl, mix all the dry ingredients. 2. In a smaller bowl, mix the wet ingredients. 3. Add the wet ingredients to the dry ingredients and stir until just combined. 4. Bake in a 400 degree oven for 20-23 minutes.