Orange-Infused Pumpkin Muffins with Cranberries & Walnuts (Gluten-Free)

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Orange-Infused Pumpkin Muffins with Cranberries & Walnuts

For a quick and nourishing breakfast, enjoy these Orange-Infused Pumpkin Muffins with Cranberries & Walnuts. They are gluten-free, fiber-rich, and loaded with plant protectors from the pumpkin, cranberries, walnuts, and spices (including anti-inflammatory turmeric). The ground flaxseeds also provide extra omega-3 fatty acids, along with fiber to support a healthy gut microbiome. Inspired by the Pumpkin Cake recipe in our book FOOD FOR THOUGHT—Healing Foods to Savor, these moist and mouth-watering muffins are the perfect way to start your day.

  • 4 tbsp flaxseeds, ground (about 6 tbsp when ground)
  • 1 cup gluten-free rolled oats, ground to flour
  • 1/3 cup brown sugar, packed
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground turmeric (optional)
  • ¼ tsp. ground nutmeg (optional)
  • ½ tsp. salt
  • 1 15-oz. can pumpkin puree (or 1 ¾ cup cooked winter squash)
  • 2 large eggs, lightly beaten
  • 4 tbsp coconut oil, melted
  • 1 tbsp (packed) orange zest (zest from 1 large or 2 medium oranges)
  • 1 cup dried cranberries or raisins
  • 1/2 cup walnuts, chopped

Preheat the oven to 350 degrees. Place muffin papers into muffin pan.

Grind the flaxseeds into powder and pour this into a medium bowl. Then grind the oats into flour and add them to the bowl, along with the brown sugar, baking powder, spices, and salt. Set aside.

Using your mixer or food processor, mix together the pumpkin, eggs, coconut oil, and orange zest. Blend in the dry ingredients, and then stir in the dried fruit and walnuts.

Spoon into muffin papers and bake for 35 minutes, until knife inserted into center comes out clean. Remove muffins (in muffin papers) from muffin pan and allow to cool completely. You can store muffins at room temperature for a day or so, but to maintain optimum freshness, it’s preferable to stored cooled muffins in the freezer. You can enjoy the taste of fresh-baked muffins by thawing/heating slightly in microwave for approximately 30 seconds.

Each muffin provides about 195 calories, 4 g protein, 11 g fat (5 g sat), 35 mg cholesterol, 23 g carbohydrate (14g sugar, 4g fiber), 37 mg calcium, 40 mg magnesium, 270 mg sodium, 170 mg potassium.

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