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Author Notes: Perfect for a morning meeting or a brunch with friends, these tender, delicate pumpkin muffins will keep you happy without any guilt. —foodsciencenerd
Makes 12 muffins
- 1.25 cups whole wheat pastry flour or white whole wheat flour
- 0.5 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 tablespoon cinnamon
- 0.5 tablespoons ginger (powdered or fresh grated)
- 0.5 tablespoons pumpkin spice mix
- 2 large eggs
- 0.75 cups white sugar
- 0.5 cups dark brown sugar
- 7.5 ounces pumpkin puree (half of small can)
- 0.5 cups canola oil
- 0.5 tablespoons vanilla extract
- 0.25 cups apple cider
- 0.5 cups dried cranberries, low sugar preferable (optional)
- Preheat the oven to 350F and spray a 12-cup muffin pan with baking spray.
- Whisk together both flours, baking soda, baking powder, salt, and spices in a large bowl.
- In a smaller bowl, whisk together the eggs and sugars until the eggs are smooth and lighter yellow. Add the pumpkin, oil, vanilla, and cider and whisk until smooth.
- Pour the wet ingredients into the dry (and the cranberries if desired) and gently stir with a spatula to mix, being careful not to over-mix. If desired, let sit for 15 minutes to allow gluten to relax and starches to hydrate.
- Spoon the mixture evenly into 12 muffin cups (about ¾ full) and bake for 25-30 minutes, until a toothpick comes out clean.
- Let cool and remove from the pan.