Pumpkin Cranberry Muffin Tops

(that won’t give you a muffin top!)

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Ingredients (makes 2 dozen):

Dry:

  • 2 C whole wheat pastry flour
  • 1/2 C brown sugar
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet:

  • 1 C canned pumpkin
  • 1/2 C unsweetened applesauce
  • 1/3 C real maple syrup
  • 1/3 C dried cranberries
  • 1 egg
  • 1 tsp vanilla extract

Instructions:

Preheat oven to 350. In two separate bowls, mix dry, then wet, and then combine. Spoon onto a cookie sheet (you’ll need 2… or just bake one after another) and pop them into the oven for about 15 minutes. Fork check to see if they are ready.

ENJOY!

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Click here for the original post with lots more pictures!

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