I thought I’d throw this recipe out into the abundance of pumpkin dishes out there this holiday season.

These muffins are easy to whip up, use all the extra canned pumpkin (or fresh if you are a beast in the kitchen) and buy-one-get-one-free bags of fresh cranberries you bought for Thanksgiving.

Gluten free, vegan and (mostly) healthy, these muffins are moist and crumbly, not too sweet and great with a chai pumpkin smoothie for breakfast.

  • 1 ½ cups gluten-free flour mix (I used Bob’s Redmill)
  • 2/3 cup sugar (or sucanot)
  • ½ tsp baking soda
  • 2 tsp baking powder
  • pinch salt
  • 2 tsp cinnamon
  • ¼ tsp ground ginger
  • 1 cup pumpkin
  • 2 tbsp coconut oil
  • 2 – 3 tbsp water, apple juice or orange juice
  • 1 ½ cup fresh cranberries

Mix together the dry ingredients in a large bowl. In a separate bowl, blend together the pumpkin and oil. Add to dry ingredients and blend.

Batter should be thick, but if it is too thick (un-stirrable) add water or juice to thin it out. Fold in cranberries. Pour into muffin tins (greased or lined) and bake at 350 for 15-20 minutes.

 

 

 

For the smoothie, blend a whole frozen banana, 1/2-1 cup of milk of choice (I used coconut), 1 scoop Vega One Chai flavor and 2 tbsp. pumpkin puree. If you’ve never had Vega One – it is a vegan supplement full of protein, super greens, maca, probiotics and vitamins and minerals. Truly the best supplement I’ve found for my body. It supports recovery, protein requirements and gets all the things I should be eating but can’t always fit into my day in one drink.

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