- 1 3/4 cup flour (I used spelt)
- 3/4 cup sugar
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1 cup cranberry sauce*
- 1/2 cup milk of choice (I used vanilla almond)
- 1/2 cup coconut oil, melted
Preheat oven to 400 degrees F and prepare a twelve-muffin tin with cupcake liners.
Whisk together flour, sugar, baking powder, salt, and spices. In a separate bowl, stir together cranberry sauce, milk, and coconut oil. Pour the wet ingredients into the dry ingredients and stir to combine.
Fill the liners about three-quarters full and bake for 18 minutes, until toothpick inserted in center comes out clean. Let cool to room temperature (or else the liners stick!).
* If you don’t have leftover cranberry sauce, simmer fresh cranberries in the juice and zest of one orange until softened, about 15-20 minutes.
Adapted from Post Punk Kitchen’s Best Pumpkin Muffins