Pumpkin Cranberry Muffins

So, are you having a great 2010 so far?
Well, I am. I joined up with close to 200 other people to participate in something called
Ten in 10: Ten Weeks to healthy in 2010. You can read more about this by going to THIS POST on The Recipe Girl's blog.

Basically, it is just about getting healthy in 2010. Everyone has different goals and knows what they need to do to be healthier. We have just joined together to provide support for each other and to be committed to something, so that we can accomplish our goals.
Not too much on my blog is going to change. We eat pretty healthy around here most of the time. I am going to try and have better breakfasts and lunches during the week for me, but this challenge is not going to be the focus of my blog. I am going to try and eat less sugar and also make sure that I exercise 6 days a week.

I love the beginning of a new year because it just feels like there is so much promise and renewal.

I made these muffins a couple weeks ago, before I even knew about 10in10 and modified them to make them healthier just because that is what I do with food most of the time.
I saw these muffins on The Food Librarian and had pumpkin and fresh cranberries in my fridge, so went ahead and threw them together one morning.
Mary mentioned that she wanted to try these muffins with fresh cranberries (the original recipe used dried cranberries) and crystallized ginger. I had both of these items available and decided to give her idea a try.
I also replaced half the flour with whole wheat flour, upped the spices, replaced the whole eggs with egg whites, replaced half the oil with unsweetened applesauce, and reduced the sugar by a couple of Tablespoons.
Breakfast foods like muffins, are a good place to switch out ingredients and make things healthier because they aren't supposed to be dessert. :)

I really liked these. I already love the combination of pumpkin and cranberry and I like fresh cranberries more than dried, so I knew I would love them. The cranberries were really tart, but were offset by the sweet chunks of crystallized ginger. You could also toss the chopped cranberries in a little bit of sugar, to make them not quite so tart.

These did taste healthy, but I didn't mind, because I like it when things taste healthy.

If you are unsure about making these muffins with all the healthy changes that I made, check out the links below to see the original recipe and modify it to your liking.

Pumpkin Cranberry Ginger Muffins adapted from The Food Librarian
Adapted from Very Culinary Blog who adapted it from Betty Crocker


In large bowl, mix together:
1 c all purpose flour
1 c whole wheat flour
3/4 c sugar
1 Tablespoon baking powder
1 1/2 t cinnamon
1 t ground ginger
1/4 t salt

Combine the following in a small bowl. Then quickly fold into dry mixture with a spatula until just moistened. Do not overmix!
1 cup canned pumpkin puree (not pumpkin pie mix)
1/4 cup unsweetened applesauce
1/4 c canola or vegetable oil
3 egg whites or 1/2 cup egg white substitute
1 1/4 cup chopped fresh cranberries
1/3 c crystallized ginger, chopped

Scoop into muffin tray greased with cooking spray or lined with muffin cups (I use an ice cream scoop). Top with sanding sugar or sugar in the raw (turbinado). Bake in preheated 400 degree oven for 20-25 minutes, until toothpick comes out clean.