Ingredients

• 0.5 cups dried cranberries
• 1.5 cups whole wheat flour
• 0.5 cups turbinado , raw
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.75 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons ground allspice
• 0.13 teaspoons ground cloves
• 4 eggs whites
• 1 cup canned pumpkin puree
• 0.5 cups unsweetened applesauce
• 0.5 cups honey
• 1 tablespoon molasses
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2. 2 Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
3. 3 Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
4. 4 Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
5. 5 Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.
6. 6 Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.
7. 7 Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

Nutrition per serving