Pumpkin Spice Cranberry Muffins, Anyone?
Working alongside Chef Nina, I can guarantee 3 things every day: High vibes, big laughs + yummy seasonal treats. We pretty much agree on everything except jelly, but one thing is for sure to us both: the best season is Fall, hands down. So as I sauntered into work on an early Thursday morning, I smelled the most captivating scent that every true Fall fan goes weak at the knees over....pumpkin spice. *drools* I walked back into the kitchen to see Chef Nina whirring about the kitchen, preparing to take out some of her famous Pumpkin Spice Cranberry Muffins. I'm privileged in the sense that I get to be the taste tester before anything goes out for catering, and this morning was my luckiest morning yet! I couldn't keep the experience to myself...so I figured I'd share the treat with you all as well. Check out her famous recipe below:
Chef Nina's Pumpkin Spice Cranberry Muffins
Preheat oven to 325 F. and place muffin liners in muffin pan.
2.5 cups AP Flour-Gluten Free
½ cup vegan sugar
1 tablespoon baking powder
1 teaspoon pumpkin spice blend
1 ½ teaspoon salt
1 teaspoon baking soda
½ teaspoon ‘not xanthan, not guar’ powder (binder)
1 cup mashed pumpkin
1 cup rice milk
½ cup unsweetened apple sauce
1/3 cup rice bran oil or grapeseed oil
1 tablespoon vanilla extract
1 cup dried cranberries (reconstituted)
Mix all dry ingredients together in a large size bowl.
Mix all wet ingredients together in a medium size bowl and add to dry mixture. Stir until there is a smooth batter.
Fold cranberries into batter.
Fill muffin liners with 2.4 oz batter (or use a green handle scoop).
Place in oven for 20 to 25 minutes. Rotate once.
Let cool and serve.