Are you all ready for Thanksgiving? Can I make life harder for you by giving you just one more dish to consider making? I made another batch of these Pumpkin Orange Cranberry muffins last night and I have to share them! If it’s too late to get them on your Thanksgiving table, consider making them for Christmas. Or next Tuesday? Or Wednesday? It doesn’t matter when! They are so delicious—I can not stop eating them!
Super moist, flavorful, healthy-ish, but not too healthy—they are so good! I actually started working with this recipe at the end of September. David’s teacher gave me the recipe they normally use to make pumpkin muffins and asked if I could veganize it so he could participate. (I know, so awesome!) I made egg replacers, reduced sugar, added molasses and spices…..and then last night I added a cranberry orange syrupy mixture! Ding ding ding—winner!
They are really easy to make and whip up in a mixing bowl—don’t bother dragging out your whole mixer for this! Hope you love these!
Before you head on to the recipe I thought I would quickly share the dishes I’m making this year! As I mentioned last year, we live near to my parents so we go to their house for most major holidays. We’ll be there on Thursday with the vegan portion of the meal. I will be making my all time favorite Green Bean Casserole, Garlic Smashed Potatoes, and My Aunt Betty’s French Apple Pie (I’m using the crust recipe from Veganomicon). I am also making a cornbread stuffing for the first time (easier to make my own vegan stuffing to share than trying to work with my dad on veganizing the family classic!). I’m using the recipe for Vegan Richa’s pumpkin cornbread, but doing my own thing for the stuffing. I’ve asked my dad to make his famous Cranberry Orange Relish—it’s not Thanksgiving without it! And I’m making a pupkin pie, using The Minimalist Baker’s recipe (but with that same Veganomicon crust). My mom loves her pumpkin pie recipe, and it’s not vegan, which is why I always make the apple pie. But I really wanted pumpkin pie too—it’s been 3 years since I’ve had pumpkin pie! So I’m making a pie all for myself!
Are you stuffed yet? No? Good—then make these Pumpkin Orange Cranberry muffins! You’ll thank me later!
Pumpkin Muffins
makes 18 large, or about 6 dozen mini muffins
Dry Ingredients
2 ¾ c flour
3/4 c granulated sugar
½ c brown sugar
2 t baking powder
2 t baking soda
½ t salt
2 ½ t cinnamon
1 t nutmeg
1 t cloves
1 t ground ginger
Wet Ingredients
½ c orange juice
2 c cranberries
¼ c apple cider vinegar
½ c coconut oil (or other vegetable oil)
1 15 oz can of pumpkin puree
1 T molasses
1 t vanilla
½ t orange extract
Mix all dry ingredients together. Set aside.
Pour orange juice and cranberries into a smalls aucepan. Heat over medium high heat until the berries pop and begin to squish. Turn off heat. Add coconut oil, pumpkin, vinegar, molasses, and extracts. Mix well.
Pour the wet mixture over the dry and mix well, incorporating all of the dry ingredients.
Spoon into well greased muffin tins (I love Trader Joe’s spray coconut oil), about ¾ of the way full.
Bake at 350* for 25 minutes (20 + minutes for mini muffins). A toothpick inserted in the middle of the muffin should come out dry. Allow to cool for 5 minutes before removing to a wire rack to finish cooling. I like to serve with coconut butter. Enjoy!
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