Oatmeal Pumpkin Cranberry Muffins

A little fall flavor goodness to brighten your morning!

Oatmeal Pumpkin Cranberry Muffins

Makes 12 muffins
Time: 35 minutes

Ingredients:

1 large egg
1/2 cup unsweetened pumpkin puree
1/2 cup milk
1/3 cup light brown sugar, packed
1/4 cup maple syrup
1/4 cup canola oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup rolled oats (either quick or old-fashioned)
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 cup dried cranberries

Directions:

1. Preheat the oven to 350ºF.  Either spray your muffin tin with floured cooking spray (the one made for baking, not regular Pam!) or line with cups.

2.  Beat together the egg, pumpkin, milk, brown sugar, maple syrup, oil, and vanilla extract.  In a separate bowl, combine the pumpkin pie spice, cinnamon, salt, oats, flour, and baking powder.  Add the wet mixture to the dry, and stir to combine.  Add the cranberries and mix.

3.  Distribute the mixture evenly across the cups.  Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool in the tin for 5 minutes, then turn out onto a cooling rack until cooled completely.

Recipe adapted from Averie Cooks