Thanksgiving wouldn’t be complete without cranberries and pumpkin. Not only are these foods full of flavor, but they’re also good for you and your dog too. While you’re preparing for your guests this Thanksgiving, don’t forget to include your four-legged friends with this recipe.
Pumpkin Cranberry Muffins
½ cup oil of your choice, e.g. sunflower, coconut, canola
1 cup pure pumpkin pureé
1½ cups whole grain flour, e.g., oat or spelt; combinations of whole grain flours can also be used
1½ teaspoons cinnamon
1 teaspoon ground carob
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon iodized sea salt (optional)
1 cup finely chopped fresh cranberries or ½ cup dried cranberries
Try to use organic ingredients wherever possible. Preheat oven to 375°F degrees. Combine eggs, oil, and pumpkin pureé in a food processor or blender. Add dry ingredients and whirl together until smooth. Fold in finely chopped cranberries. Lightly grease mini muffin tins or line with paper cups, and fill each with muffin batter. Bake in preheated oven for 15 minutes. Remove muffins from oven and cool completely before storing in an airtight container or Ziplock bag. This recipe can easily be doubled, and the muffins freeze beautifully.
For an extra special touch during the holiday season, the muffins can be dipped in low-fat cream cheese and then decorated with cranberries and sprigs of fresh mint.
For your human family members, add ½ cup of unpasteurized honey to the ingredient list.
This recipe makes 34 mini muffins.