This recipe was originally shared in the community class “Beat the Sugar Blues” on November 1, 2011 led by Jessica Osterberg of Mindfully Healthy.

Perfect for fall and holiday entertaining. These muffins are not too sweet yet they satisfy your pumpkin craving. These are great when topped with Cashew “Cream Cheese” Frosting.

1 3/4 cups whole-wheat flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
Pinch of ground cloves
1 cup pureed pumpkin, fresh or canned
1/2 cup coconut sugar
1/2 cup almond, hemp, or coconut milk
2 tablespoons ground flax seeds soaked in 1/2 cup water
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/2 cup dried cranberries
1/4 cup chopped pecans
Pecan halves for topping

Preheat oven to 400F. Grease mini-muffin tins or line with papers. Start soaking ground flax seeds in water, stirring occasionally until using. In a large bowl, mix together first six ingredients until combined. In a large mixing bowl combine pumpkin, sugar, milk, flax seed mixture, molasses, and vanilla. Use electric mixer or mix by hand until well combined and relatively smooth. Combine dry ingredients with wet and mix again. Stir in cranberries and chopped pecans. Fill mini-muffin cups 3/4 of the way and top each with a pecan half pushed down gently. Bake for 7-9 minutes. Allow to cool and top with Cashew “Cream Cheese” Frosting or enjoy plain.

Makes approximately 40 mini-muffins

Per Serving: Calories 48.9   Total Fat 1.3 g  Cholesterol 0.0 mg   Sodium 3.2 mg  Potassium 48.6 mg  Total Carbohydrate 9.1 g       Dietary Fiber 1.2 g       Sugars 3.8 g  Protein 1.0 g