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Parve
Easy
8 Servings
Allergens 
45 Minutes
Diets
These muffins combine the flavors of Thanksgiving but are healthy and vegan.
2 cups fresh cranberries
1/4 cup maple syrup
1/2 cup water
2 cups flour
2 teaspoons Haddar Baking Powder
1/2 teaspoon salt
1/2 cup sugar
1 cup Gefen Almond Milk, room temperature
2 egg replacements
1 cup canned pumpkin
1/2 stick vegan butter, melted (I use Earth Balance)
1 teaspoon Gefen Vanilla
1 tablespoon pumpkin spice
Process cranberries in a food processor using the S blade until chopped into small pieces.
Add to a pot with water and maple syrup and cook on medium to low heat until cooked and thickened.
Spread on a plate to cool quickly.
Prepare egg replacement and set aside.
Add all dry ingredients to a bowl and whisk. Add all the wet ingredients and mix well. Mix wet and dry ingredients until combined.
Preheat oven to 350 degrees.
Grease a 12-cup muffin tin. Fill halfway, add one tablespoon of cranberry and then cover with more batter.
Bake for 25 minutes until a toothpick inserted comes out with a few crumbs attached.
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Fresh cranberries Can the fresh cranberries be substituted for canned or frozen?