Maybe it's a little early to have pumpkins on the brain, but then again, maybe we freaking love pumpkins and absolutely can't wait to get out to the local patch. Though we might be able to hold off another week or two before lobotomizing our jacks, there's no reason to wait to make these magnificent muffins.
Makes 12 muffins
What You Need:
1 15-ounce can pumpkin purée
1/2 cup maple syrup
1/2 cup olive oil
2 teaspoons vanilla
1/2 cup firm tofu, mashed
1-1/2 cups all-purpose flour
1-1/2 cups whole-wheat flour
1 tablespoon + 2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground cloves
1 cup dried cranberries
What You Do:
1. Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin, or line with paper liners.
2. In a large bowl, mix pumpkin purée, maple syrup, olive oil, vanilla, and tofu. In a separate bowl, sift all-purpose flour, whole-wheat flour, baking powder, cinnamon, sea salt, and cloves. Add dry ingredients to the pumpkin mixture and stir until just combined. Fold in dried cranberries.
3. Spoon mixture into prepared muffin tin. Bake for 20 to 25 minutes, or until toothpick inserted comes out clean.
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