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- 1/3 cup canola oil
- 1 large egg, slightly beaten
Try these healthy pumpkin-flavored muffins for breakfast
as a great start to your day or for a tasty afternoon snack. See how to make these muffins extra
special by making your own pumpkin
puree from a fresh pumpkin.
Directions
Preheat oven to 400° F
Line the muffin tin with foil muffin cups (liners). Foil is suggested because of the limited
use of cooking oil in the ingredients. The foil will allow for ease of releasing baked muffin
from liner. If no liners are used, coat each muffin section in the baking tin with vegetable oil
or cooking spray.
In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, cranberries, pie spice,
baking powder, baking soda, and salt.
In medium mixing bowl, combine canned pumpkin or sweet potato puree, milk, eggs, oil, and
vanilla, mixing together well.
Combine moist ingredients with dry ingredients, blending together just until moist.
Fill each muffin container in the pan with ingredient mixture. Bake for 20 to 25 minutes.
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