Recipe by Batsheva Kanter

Vegan Cranberry Pumpkin Muffins

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Parve Parve
Easy Easy
8 Servings
Allergens

Ingredients

Main ingredients

  • 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

Directions

Prepare the Muffins

1.

Process cranberries in a food processor using the S blade until chopped into small pieces.

2.

Add to a pot with water and maple syrup and cook on medium to low heat until cooked and thickened.

3.

Spread on a plate to cool quickly.

4.

Prepare egg replacement and set aside.

5.

Add all dry ingredients to a bowl and whisk. Add all the wet ingredients and mix well. Mix wet and dry ingredients until combined.

6.

Preheat oven to 350 degrees.

7.

Grease a 12-cup muffin tin. Fill halfway, add one tablespoon of cranberry and then cover with more batter.

8.

Bake for 25 minutes until a toothpick inserted comes out with a few crumbs attached.

Vegan Cranberry Pumpkin Muffins

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Z
Z
6 years ago

Fresh cranberries Can the fresh cranberries be substituted for canned or frozen?

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