Ingredients

1 15 oz can pumpkin purée

1/2 cup maple syrup

1/2 cup olive oil

2 tsp vanilla

1/2 cup firm tofu, mashed

1-1/2 cup all-purpose flour

1-1/2 cup whole wheat flour

1 tbsp + 2 tsp baking powder

1 tsp cinnamon

1/2 tsp sea salt

1/2 tsp ground cloves

1 cup dried cranberries

Preparation

  1. Preheat oven to 350F degrees. Lightly grease a 12-cup muffin tin, or line with paper liners.

  2. In a large bowl, mix pumpkin purée, maple syrup, olive oil, vanilla, and tofu. In a separate bowl, sift all-purpose flour, whole-wheat flour, baking powder, cinnamon, sea salt, and cloves. Add dry ingredients to the pumpkin mixture and stir until just combined. Fold in dried cranberries.

  3. Spoon mixture into prepared muffin tin. Bake for 20-25 minutes, or until toothpick inserted comes out clean.