Delicious Maple Pumpkin Cranberry Muffins Recipe
In the cool, crisp air of fall mornings, nothing beats a warm and freshly baked muffin. And what could be better than one packed with the flavors of the season? That’s where these Wheatena Maple Pumpkin Cranberry Muffins come in.
The combination of pumpkin, cranberry, and maple syrup creates a delectable balance of sweet and tart, while the comforting flavor of wheat cereal adds just the right amount of oomph to each bite.
Whether you’re enjoying one as a quick breakfast on-the-go or as a complement to your morning coffee or tea, these muffins are sure to brighten up any autumn day. And with their easy prep time and delicious results, they’re the perfect addition to your repertoire of cozy, seasonal recipes.
Why You’ll Love This Recipe
Gather round, fellow bakers, and lend me your listening ears. I have a recipe that will rock your taste buds and leave you drooling for more. Introducing the Wheatena Maple Pumpkin Cranberry Muffins – a heavenly creation that combines the goodness of wheat cereal and pumpkin puree with the sweetness of maple syrup and dried cranberries.
Allow me to tell you why you’ll love this recipe. First and foremost, these muffins are incredibly easy to make with simple step-by-step instructions that require only basic baking knowledge. Whether you’re a novice baker or an experienced one, rest assured that these muffins will turn out perfectly every single time.
Secondly, the combination of pumpkin puree and cranberries create a unique and delicious flavor profile unlike any other muffin you’ve ever tasted before. The savory pumpkin meshes beautifully with the tartness of the cranberries, while the maple syrup adds a touch of sweetness that perfectly balances out the flavors.
Thirdly, these muffins are not just scrumptious, but also packed with nutritious ingredients such as quick oatmeal, pumpkin seeds, and Splenda sugar substitute, making them a guilt-free indulgence for those watching their weight or simply seeking a healthier option.
Lastly, there’s no need to worry about leftovers going stale or boring. These muffins stay moist and fluffy for days when stored correctly in an airtight container. With all these benefits combined, I dare say this recipe is reason enough to break out those baking pans and whip up a batch right away.
So go ahead, my friends, give this recipe a try and see for yourself why it’s sure to become a new favorite in your repertoire of dessert recipes. Trust me – your taste buds will thank you!
Ingredient List
Below are the ingredients for creating Wheatena Maple Pumpkin Cranberry Muffins:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup Wheatena toasted hot wheat cereal
- 1/4 cup quick oatmeal
- 1/4 cup dried cranberries (craisins)
- 2 tablespoons pumpkin seeds
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup solid pack pumpkin (canned)
- 1 cup skim milk, used skim plus**
- 1 egg
- 1/3 cup maple syrup (or Splenda sugar substitute)
Note: For a dairy-free and refined sugar-free version, you can use dairy-free milk and chocolate chips instead of dried cranberries.
These ingredients make a delicious recipe that you will surely savor.
The Recipe How-To
Now that we have gathered all the ingredients, it’s time to dive into the recipe how-to. Get ready to smell the cinnamon and nutmeg aromas coming from your kitchen and prepare yourself to taste the perfect combination of pumpkin and cranberry in each bite of these Wheatena Maple Pumpkin Cranberry Muffins.
Preparation
- Preheat the oven at 400°F / 200°C.
- Line a 12-cup muffin tin with paper muffin cups or spray with non-stick cooking spray.
Mixing the dry ingredients
- 1 cup all-purpose flour
- 1 cup quick oatmeal
- 1/2 cup Splenda sugar substitute
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
In a large mixing bowl, combine all the dry ingredients. Mix well with a whisk until they are thoroughly combined.
Mixing wet ingredients
- 1 cup canned solid pack pumpkin
- 1 egg, lightly beaten
- 1/2 cup skim milk plus more if needed
- 1/4 cup maple syrup
- 4 tablespoons vegetable oil
- Add craisins (dried cranberries)
In another mixing bowl, mix together all the wet ingredients. Use a whisk or electric mixer to blend them well.
Combine wet and dry ingredients
Add the wet ingredients into the dry mixture, stirring just until moistened. Be careful not to overmix; this will result in a tougher texture for your muffins.
Fold in the cranberries gently using a rubber spatula. If your batter is too thick, add more milk as needed.
Baking
Divide batter equally among prepared muffin cups using an ice cream scoop or spoon.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to rest in pan for about five minutes before removing them from the pan onto a wire rack to cool completely.
Enjoy these delicious Wheatena Maple Pumpkin Cranberry Muffins preferably warm with a bit of orange zest on top!
Substitutions and Variations
Now, let’s talk about some substitutions and variations to make this recipe your own. Don’t be afraid to get creative and experiment with different flavors!
– Craisins: If you can’t find dried cranberries, feel free to substitute with other dried fruits such as cherries or raisins.
– Flour: For a gluten-free option, swap the all-purpose flour for a 1-to-1 gluten-free flour blend.
– Sugar Substitute: You can use any sweetener of your choosing, such as honey, agave or stevia, in place of Splenda.
– Skim Milk: This can be replaced with any milk of your choosing. If you prefer a dairy-free option, almond or soy milk are great alternatives.
– Pumpkin Puree: If you don’t have canned pumpkin puree on hand, try making your own by roasting a whole pumpkin and pureeing the flesh until smooth.
– Toppings: Sprinkle some chocolate chips or pumpkin seeds on top of each muffin for a delicious crunch.
– Flavor Infusions: For an extra burst of flavor, mix in some orange zest or add a pinch of cardamom to the batter.
There are endless possibilities when it comes to substitutions and variations for this recipe. Try out different combinations and let your creativity flow!
Serving and Pairing
There’s nothing quite like the satisfaction of biting into a warm and freshly-baked muffin, still moist and fragrant from the oven. These wheatena maple pumpkin cranberry muffins are the perfect treat for a crisp fall morning, with their comforting flavors of maple, pumpkin and spices, studded with juicy cranberries.
Enjoy these muffins alone, as a sweet breakfast or snack, or pair them with your favorite warm beverage such as coffee, tea or a latte. The perfect balance of sweetness and spice makes them versatile enough to be served at any time of day.
For a truly indulgent experience, serve these muffins topped with a dollop of whipped cream and sprinkled with pumpkin seeds. Or dress them up with a simple glaze made from powdered sugar and orange juice, or even some chocolate chips for an extra decadent twist.
These muffins also make for great additions to any brunch spread or afternoon tea. Pair them with other fall-themed treats such as cranberry orange scones or pumpkin bread for an autumnal feast that’s sure to impress your guests.
Regardless of how you choose to serve them, these wheatena maple pumpkin cranberry muffins are bound to be a hit!
Make-Ahead, Storing and Reheating
These Wheatena Maple Pumpkin Cranberry Muffins are a perfect make-ahead breakfast or snack option. You can store them for up to five days, making them ideal for meal prep. To store the muffins, allow them to cool completely before placing them in an airtight container or plastic bag.
When you’re ready to enjoy your muffins, you can reheat them in the microwave or oven. In the microwave, heat one muffin for 20-30 seconds. If you’re reheating multiple muffins, heat them for 30-45 seconds. In the oven, preheat it to 350°F and wrap the muffins in foil. Heat for 10-15 minutes if they’re at room temperature; if frozen or refrigerated, heat for 20-25 minutes.
These muffins are also freezer-friendly and can last up to three months in the freezer. Simply wrap each muffin individually in plastic wrap and foil before storing them in a freezer-safe bag or container.
Whether you decide to store them in the refrigerator or freezer, these muffins will remain moist and delicious due to the pureed pumpkin and quick oatmeal ingredients. They’re also incredibly versatile since you can swap out craisins with other dried fruits or even chocolate chips!
Tips for Perfect Results
To achieve perfect results with these Wheatena Maple Pumpkin Cranberry Muffins, there are a few tips that can help you along the way. Here are some of my recommendations:
First, make sure to measure your ingredients carefully. Baking is a science, so precise measurements are crucial for the success of the recipe. Use measuring cups and spoons rather than eye-balling quantities.
Secondly, don’t overmix your batter. Overmixing can result in dry and tough muffins. Mix until just combined and then stop stirring.
Thirdly, use fresh baking powder. Baking powder is what makes muffins rise, so it’s essential to have good quality, fresh ingredients on hand.
Next, consider adding some chocolate chips or nuts for an extra touch of sweetness and texture. One of my favorite combos is walnut and cranberry.
Also, try not to overbake the muffins. Check them frequently and remove them from the oven as soon as they turn golden brown and pass the toothpick test.
Another tip is to allow your muffins to cool in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely. Doing this will help them retain their shape without sticking to the pan.
Finally, store any leftovers in an airtight container at room temperature for up to three days or freeze them for long term storage.
By following these tips, you’re sure to achieve perfectly baked Wheatena Maple Pumpkin Cranberry Muffins every time!
Bottom Line
In conclusion, I highly recommend this Wheatena Maple Pumpkin Cranberry Muffins recipe for anyone looking for a delicious, healthy, and unique dessert option. With its combination of warming spices like cinnamon and nutmeg, tart craisins, and pure maple syrup sweetness, it’s a treat that everyone will love.
Not only is this recipe easy to make and completely customizable to your preferences (whether it be switching out the cranberries for pumpkin seeds or adding some chocolate chips), but it’s also incredibly versatile. These muffins are perfect for breakfast on the go, a midday snack, or even as part of your holiday dessert spread.
What’s more, with its use of wholesome ingredients like wheat cereal and pumpkin puree, this recipe is not only tasty but also nutritious. And if you have any dietary restrictions, it’s easy to adapt – simply use dairy-free milk or a sugar substitute to suit your needs.
Overall, this Wheatena Maple Pumpkin Cranberry Muffins recipe is sure to be a hit with everyone who tries it. So why not give it a try today? Your taste buds (and your waistline) will thank you!
Wheatena Maple Pumpkin Cranberry Muffins Recipe
Ingredients
- 1 cup solid pack pumpkin (canned)
- 1 cup skim milk (I used skim plus for extra protein)
- 1/4 cup melted I Can't Believe It's Not Butter, for baking
- 1/4 cup maple syrup
- 1 large egg, slightly beaten
- 1 cup Wheatena
- 1 cup all-purpose flour
- 1/2 cup Splenda sugar substitute, with fiber
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup craisins (sweetened dried cranberries)
- 1 -3 tablespoon quick oatmeal (optional)
- 1 -3 tablespoon craisins (optional)
- i can't believe it's not butter-flavored cooking spray (optional)
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, combine wet ingredients (pumpkin, milk, egg, butter and syrup) mixing well.
- In a separate bowl combine dry ingredients (flour, Wheatena, sugar, baking powder and salt), I like to use a fork for this.
- Add dry ingredients to wet and mix until moistened. Stir in 3/4 cup of crasins.
- Spray 16 medium silicon muffin cups, set on a cookie sheet, with butter flavored baking spray. Spoon mixture into cups, filling each cup about 75% full (or to line if there is one). If desired sprinkle top with oats and additional craisins, then spray tops with the I Can't Believe It's Not Butter spray (I recommend you do, it makes the muffins much prettier).
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. This is the baking time if you're using the silicon baking cups, if you're not I would check them at 15 minutes.
Your Own Notes
Nutrition
Recommended Recipes Just For You
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.