Ingredients

• 1 cup Organic Unbleached White All-Purpose Flour
• 3/4 cup Organic Whole Wheat Flour
• 2-1/2 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/4 tsp ground allspice
• 1 large egg
• 1/4 cup Grapeseed Oil ** plus 1 tablespoon
• 3/4 cup Pumpkin Puree not pumpkin pie filling
• 1/4 cup Honey
• 1/4 cup Pure Maple Syrup
• 2 tsp Vanilla Extract
• 1/2 cup chopped raw pecans
• 1/3 cup leftover cranberry sauce *
• Sparkling Sugar for garnish (optional)

Instructions

1. Preheat the oven to 375ºF. Line a muffin pan with liners and set aside.
2. Whisk together both kinds of flour, the baking powder, salt, cinnamon, ginger, nutmeg and allspice in a medium bowl. In a large bowl, whisk together the egg, oil, pumpkin puree, honey, maple syrup, and vanilla extract.
3. Add in the dry ingredients and mix until just combined (it will be a thicker batter). Gently fold in the pecans. Add in the cranberry sauce (drop in dollops over the batter) and mix just a few times - you don’t want it all the way incorporated into the batter, more just swirled in.
4. Divide the batter evenly in the prepared muffin tins, filling each about ⅔ to ¾ of the way full. Sprinkle the tops with the sparkling sugar if using.
5. Bake for about 14 to 16 minutes, until a toothpick inserted into the middle comes out clean. Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.