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SHARED By: Koren Feinstein, Chef at Kitchen Little Cooking School

Pumpkins are not only a fall decorating staple, they’ve made their way into the kitchen as well. Besides tasting good, pumpkins pack a powerful nutritional punch!   They are a great source for beta-carotene, vitamin A, vitamin C, vitamin E, iron, potassium and fiber. Pumpkin seeds are a good source of zinc and unsaturated fatty acids.

Cranberry Pumpkin Muffins
Makes 12 Muffins

WHAT YOU’LL NEED:

• 1 ½ Cups All-Purpose Flour
• 1 teaspoon Baking Soda
• ½ teaspoon Baking Powder
• ½ teaspoon Salt
• ½ teaspoon Nutmeg
• ½ teaspoon Ground Cinnamon
• 1 Cup Canned Pumpkin Puree (*See TIPS)
• ¼ cup Dried Cranberries
• 1 ½ Cups Maple Syrup
• ½ Cup Canola Oil
• 2 Large Eggs
• ½ teaspoon Vanilla Extract

WHAT YOU’LL DO:

• Preheat oven to 250 degrees
• Line a 12-cup muffin pan with paper liners.
• In a medium bowl, stir together flour, baking powder, salt, cinnamon and nutmeg.
• In a separate large bowl, combine the pumpkin, maple syrup, oil, eggs, vanilla and cranberries.
• Stir in the flour mixture until just blended.
• Divide the batter evenly between the muffin cups.
• Bake 20 minutes/or until a toothpick inserted into the center of the muffin comes out clean.
• Allow muffins to cool and store in an airtight container.