Pumpkin Cranberry Muffin recipe--YUM!

I was looking for an activity that I knew Matthew would enjoy--and since he loves to help mom in the kitchen AND wear his special apron, I figured baking was the key!

Here is a recipe for muffins that are very tasty and moist. They made about 16 cupcakes (although they were a good size). You can also pour in a bread pan. Keep in mind you can have some now and freeze some for later.

Pumpkin Cranberry Muffins
1 cup white sugar
1/4 brown sugar (I used dark)
1 tbsp baking powder
2 2/3 c oat flour (we use Arrowhead Mills brand)
1 1/2 tbsp pumpkin pie spice
1 tbsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2 tbsp xantham gum
4 tbsp vegetable oil
1 tbsp apple cider vinegar
15 oz can of pumpkin puree
1/2 c rice milk
1 cup of dried cranberries (stir those in at the end)

Mix all of the dry then use a hand mixer to mix in the wet ingredients. Spoon into lined muffin tins and bake on 350 for about 20 minutes or in a bread pan for about 50. You'll know it's done when you stick a toothpick in and it comes out clean (not wet).


Storage: Store them in an airtight container for about a week or so. If you want to freeze, wrap in wax paper and foil and then place in a freezer bag. They will last a few months in the freezer.