| Ingredients | Step |
|---|---|
| 227 g pumpkin puree 1-2 eggs 90 g brown sugar 35 g oil 21 g molasses 2 t. cinnamon ½ t. cloves ½ t. ginger ½ t. salt ½ c. cranberries, dried (opt.) ½ c. nuts (opt.) |
Combine wet ingredients and mix-ins in large bowl. |
| 85 g AP flour 85 g wheat flour 1 t. baking powder ½ t. baking soda |
Combine dry ingredients. |
| Add dry ingredients to wet ingredients. Stir until just combined. Cover and let sit 30 minutes. | |
| Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups. | |
| Bake 12-20 minutes at 400 degrees, until toothpick comes out clean. Capsize the muffins to cool. |
Source: King Arthur Flour, adjusted by me