Cranberry Orange Pumpkin Muffins Ingredients

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Cranberry Orange Pumpkin Muffins Ingredients
2 Tbsp ground flax
1 tsp Apple cider vinegar
1/3 cup Oat milk
1 cup pumpkin purée
1 tsp Orange extract
2 cups whole wheat flour
⅔ cup brown sugar
⅓ cup white sugar
1 Tbsp baking powder
¼ tsp baking soda
1 tsp salt
½ tsp ground cardamom
1 cup whole cranberries
Preheat the oven to 400 degrees F. Prepare a metal muffin pan with paper liners or spray oil, or use a silicone pan set on a baking sheet.
Prepare egg substitute: Mix ground flax with 5 Tbsp water in a small bowl or cup and set aside to thicken for a few minutes, stirring occasionally.
Prepare buttermilk substitute: Into a measuring cup pour 1 tsp apple cider vinegar, then add oat milk up to the ⅓ cup line. Stir once and let sit for a few minutes.
Mix dry ingredients: In a large mixing bowl, mix together the whole wheat flour, brown sugar, white sugar, baking powder, baking soda, salt, and ground cardamom.
Mix wet ingredients: In a medium mixing bowl, whisk together the flax seed “egg”, the sour oat milk, puréed pumpkin, and orange extract.
Add wet ingredients to dry ingredients and stir until combined. Fold in whole cranberries. Use a spatula to put the mixture into a muffin pan.
Bake for 15-20 minutes. Let cool for a few minutes before serving. 148 calories per muffin.
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