Pumpkin cranberry muffins

There is something about pumpkins that I love, maybe its their color or the round chubbiness of them, or that they sit on peoples front door steps waiting for a face. Whatever it its I love them and the taste of them!

Local  cranberries hit the store the other day, so I picked up a bag. I am waiting for the veggie stand down the road to put them out, last year I got a huge ziplock bag full! Pumpkin and cranberry mixed together is like Ernie and Bert.

I whipped these up this morning with the roasted pumpkin puree I made the other day.  Perfect with your morning coffee (or tea).

Pumpkin cranberry muffins

1 1/2 cups unbleached flour
1/2 cup organic cane sugar
1 tsp baking soda
1/2 tsp ground ginger
1/4 tsp ground cardamom
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt

1 cup pumpkin puree
3 tbsp olive oil
3/4 cup soy milk mixed with 1 tsp apple cider vinegar
1 tbsp ground flax seed mixed with 3 tbsp hot water

1 cup fresh cranberries- pulsed through a food processor ( just to break them up a bit)
Walnuts on the top are optional.

Preheat oven to 375
Mix dry ingredients together in a bowl
Combine wet ingredients, pour into dry and stir it up.
Add the cranberries and scoop into a muffin tin. (grease it if you don't have muffin liners)
Bake for 30 minutes or until done.