October 24, 2010

Pumpkin Cranberry Muffin Tops

We enjoyed a GREAT weekend in Green Bay, although I do wish we had been in town this weekend to attend the Octoberfest HighCross Farm CSA Member Gathering. 

We got home around 8pm this evening, which tells you we weren't in Green Bay to see the game :)  Although we had eaten dinner before leaving, we both wanted something to eat when we got home.  Chris immediately said "are you hungry for an apple?" which is a running joke from Michael Pollan's book "Food Rules."  If you're not hungry for an apple, then you're not really hungry, is what Pollan says.

So I probably wasn't really hungry, but I had recently come across this recipe, I had all the ingredients on hand, so I made the recipe anyway...and these muffin tops are delicious!!  I used regular whole wheat flour (not pastry flour) and I didn't have quite 1/3 cup real maple syrup, but they were still great.  I thought I might have made them too big but they didn't spread at all, and were done in the recipe's estimated 15 minutes, so I think they were the right size.


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

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

Preheat over 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.