This recipe was adapted from Jeanette Parsons Egan's "Soy! Soy! Soy!", Fisher Books, 1999. Each muffin contains ONLY 16% fat!
2-1/4 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1/4 cup packed light brown sugar 1 cup canned pumpkin 1 cup vanilla soy milk 2 tablespoons vegetable oil 1 cup dried cranberries
Preheat oven to 400 degrees. Spray 12 muffin cups with non-stick cooking spray (or, better yet, use your new Silpat! ). Stir together flour, baking powder, salt, cinnamon, allspice and sugar in a medium bowl.
Stir together pumpkin, soy milk and oil in another bowl. Stir pumpkin mixture into dry ingredients just until combined. Stir in cranberries.
Spoon batter into muffin cups, filling each cup 2/3 full. Bake about 20 minutes or until browned.
Cool muffins in pan 10 minutes before serving or cooling completely on a wire rack.