Ultimate Spiced Pumpkin Muffins with Whole Wheat Twist

Step 1

To kick things off, preheat your oven to a toasty 350 degrees F (175 degrees C). Don't forget to show some love to your trusty 12-cup muffin tin with a light greasing.

Step 2

In a bowl, place those dried cranberries and cover them with hot water for a nice soak. Give them 3 to 5 minutes to plump up and rejuvenate.

Step 3

While the cranberries work their magic, let's get our mixing game on! Grab a spacious bowl and combine flour, a touch of sugar, fragrant cinnamon, zesty ginger, baking powder, baking soda, a pinch of salt, nutmeg, allspice, and cloves. Mix it all up to create a flavorful base.

Step 4

In a separate bowl, whisk those egg whites until they're nice and frothy. Slowly fold in the velvety pumpkin puree, sweet applesauce, golden honey, rich molasses, and a hint of vanilla extract.

Step 5

Now, let's bring everything together! Make a cozy well in the flour mixture and gently incorporate the pumpkin blend. Mix until everything is just harmoniously combined. Bid farewell to the cranberry water and fold those plumped-up gems into the batter.

Step 6

Scoop your luscious batter into the awaiting muffin cups, filling them nearly to the brim. For that extra touch of charm, adorn each muffin with more cranberries, a sprinkle of sugar, and a dusting of pumpkin spice.

Step 7

Pop those beauties into the preheated oven and let them bake until their tops are firm to the touch and a toothpick inserted into the center emerges mostly clean, around 18 to 20 minutes. Allow them to cool in the pan for a brief 5 minutes before gracefully transferring them to a wire rack for a complete cooling session.