Flavorful Whole Wheat Muffins with Pumpkin and Spice

Ingredients 0/17

Step 1

Gently heat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin. Put the dried cranberries in a small bowl and cover them with hot water to soften while you prepare the rest. In a large bowl, combine the whole wheat flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves—give it a good mix to spread all those spices evenly.

Step 2

In another bowl, whisk the egg whites until smooth, then gently stir in the pumpkin puree, applesauce, honey, molasses, and vanilla extract. Make a little well in the dry ingredients and pour in the pumpkin mixture. Fold everything together just until it’s combined—don’t overmix. Drain the cranberries and fold them into the batter.

Step 3

Spoon the batter into the muffin cups, filling them nearly to the top. Sprinkle a few extra cranberries on each muffin, then add a light dusting of sugar and pumpkin spice for a little extra flavor and crunch. Pop the tin in the oven and bake for about 18 to 20 minutes, or until the tops feel set and a toothpick comes out mostly clean. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.