Baked: Pumpkin Cranberry Mini Muffins

Easy baking with wholesome pumpkin puree and cranberries in muffin form.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Cranberry Mini Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3/4 cup packed brown sugar
1/4 cup molasses
1/2 cup butter
1 large egg
2/3 cup pumpkin puree
1/3 cup whole cranberry sauce
1 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup chopped pecans

Instructions

1. In large bowl, cream together butter (room temperature), brown sugar and molasses.

2. To creamed mixture, add the beaten egg, pumpkin puree and cranberry sauce.

3. In a separate bowl, combine flour, baking soda, salt and cinnamon.

4. Fold dry ingredients into moist mixture.

5. Fold in chopped pecans.

6. Fill non-stick mini muffin tins 3/4 full.

7. Bake in pre-heated 375 °F (180 °C) oven for 15 minutes.

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