This recipe is the perfect muffin for a treat this Christmas morning. The rich brown butter deepens the flavor and makes the baked goods richer in taste and the pumpkin, orange, and cranberry flavors are the perfect combination for a delicious breakfast treat this Christmas.
Allergen info: Dairy free, Egg Free, Peanut Free, Tree Nut Free, and Sesame Free.
- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
- 1/3 c non-dairy margarine
- 1 c pumpkin puree
- 2 egg replacer eggs or flax seeds
- 3/4 c brown sugar
- 1/3 c orange juice
- 1 large orange, zested
- 1 tsp. vanilla
- 2 c white whole wheat flour or wheat pastry flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. allspice
- 1/2 tsp. salt
- 1 c dried cranberries
- 3/4 c powdered sugar
- 1 tbsp. orange juice
- 1 tsp. orange zest
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners. To prepare the brown butter, add the non-dairy margarine in a small saucepan and cook on medium heat. After a couple of minutes, the margarine will begin to crackle and foam. Continue to whisk and until the margarine turns a nice golden amber color. Remove from heat and place in a separate bowl to cool for at least 10 minutes.
- Make the egg replacer according to the instructions and set aside. Boil some water in the microwave and add the dried cranberries. Let cranberries sit in warm water for at least 10 minutes. This will soften them so they will not be chewy when you bake them.
- In a large bowl, add the pumpkin puree, brown sugar, egg replacer, orange juice, orange zest, and vanilla. Whisk together until smooth.
- In another medium bowl, whisk together the white wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt. Add the dry ingredients to the wet ingredients and mix until combined. Add in the cooled browned butter and mix well. Drain the warmed cranberries and add to the muffin mixture. Divide the batter evenly between the muffin liners.
- Bake for 25-27 minutes or until the knife comes out clean. Allow muffins to cool and then transfer to a wire rack to cool completely.
- In a small bowl, combine the powdered sugar and 1 tablespoon of the orange juice. Add more orange juice to thin to the desired consistency. You want it a bit thick but thin enough to coat the muffins. Add orange zest and mix. Spoon glaze onto each muffin. Let sit to set the glaze. Makes 12 muffins.