2/3 cup granulated sugar 1/3 cup canola oil 1 large egg 3/4 cup canned pumpkin puree (not pie filling) 3/4 cup whole wheat flour 1/2 cup all purpose flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp ground cloves 1/2 tsp ground cinnamon 1/8 tsp salt 1/2 cup dried cranberries (raisins, chocolate chips or chopped crystallized ginger)

 1/2 cup pecan pieces (optional)

Pumpkin seeds for garnish (optional)

Preheat the oven to 350�F/180�C and use paper muffin liners or cooking spray.

In a food processor fitted with the steel blade (or large bowl using an electric mixer) process the sugar and oil until light (about 1 minute). Add the egg and pumpkin and process 30-445 seconds longer or until well blended. Add the flours, baking powder, baking soda, cloves, cinnamon and salt. Process just until combined. The batter will be thick.

Stir in the cranberries (or whatever else you fancy) with a rubber spatula..

Scoop the batter into the prepared muffin pan, filling each about 2/3 full. Top the batter with a few pumpkin seeds if using.

 Bake for 20-25 minutes. Test for doneness by sticking a wooden toothpick in the centre. If it comes out dry, the muffins are done. The tops should be golden in colour and respond lightly to the touch. Cool in the muffin tin on a cake rack for 5 minutes before trying to remove the muffins.


 These are simply marvellous muffins. I tried them with the ginger, nuts and cranberries and all were excellent. A real keeper of a recipe!!!

Contributed by: Edit

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