I've mentioned these muffins before but just gave you a link for the recipe on Ocean Spray's website. Allow me to type it out for you here with my slight modifications. These muffins are deliciously seasonal. They're sweet in an earthy way, not a cloying way, because they're sweetened with brown sugar and molasses instead of refined white sugar. I made them last weekend. Maybe they would be a perfect breakfast for your family during the coming weekend!
2 c. all-purpose flour
1/2 c. brown sugar
1 t. baking soda (not baking powder)
1 t. ground cinnamon
1/2 t. nutmeg (OK in this recipe, even though I don't like it in savory recipes!)
1/2 t. salt
1 c. canned pumpkin (not pumpkin pie mix)
1 c. (or more or less - you decide) fresh cranberries (Ocean Spray suggests using 6 oz. sweetened dried cranberries. I think that would be fine during those times when fresh ones aren't available, but I like the fresh ones better. I buy them when they're available and freeze them for the coming year.)
1/2 c. canola oil
1/4 c. rice milk
1/4 c. molasses
1 egg (Vegans can use Ener-G's Egg Replacer.)
Preheat oven to 350 degrees F. Grease a 12-muffin tin or line the muffin cups with paper baking cups.
Combine the dry ingredients in a medium mixing bowl. Combine the wet ingredients in a separate mixing bowl. Add the liquid ingredients to the dry ingredients, mixing until just moistened. Fold in the cranberries.
Divide the batter equally between 12 muffin tins. Bake for 30 minutes or until golden brown. Remove muffins from tins and cool on a wire rack.
Makes 12 muffins.