Pumpin Cranberry Muffins!
- Preheat oven to 400°F.
- Spray muffins tins with non stick cooking sparay or lightly grease them with margarine or oil. I don't suggest using paper liners, they tend to stick to them.
- Sift together flour, baking powder, salt and spices.
- In a seperate bowl, wisk together pumpkin, maple syrup, brown rice syrup, oil, soymilk and vanilla, until well emulsified. Add orange zest to this mixture.
- Pour wet ingredients into dry and combine with a large wooden spoon or a stiff spatula. Fold in cranberries. The batter will seem too thick, but it's fine. Fill muffin tins (with an ice cream scooper, if you have one). You want to over fill them so they puff out all nice and big.
- Bake 20 - 24 minutes.