Pumpkin-Cranberry Muffins with Sunflower seeds

Pumpkin, while available mostly year round here, always makes me think of autumn.

In the past 40-something years, I've had quite a mix of autumn experiences, actually, from living in places with spectacular autumn color changing trees, with cool, crisp air, to living in places where the seasons barely change, to being in places where autumn seems to start in the summer...

Truthfully, I really like autumn when I don't have to be the one to rake the leaves (um, I'm allergic to trees!)! So for whatever reason, pumpkins and cranberries always brings me into an autumn place for just a few moments, which is a nice thing!

So here are my autumn flavored muffins. I have been eating these all week.
Let me know if you try them out!

Pumpkin-Cranberry Muffins with Sunflower Seeds

Ingredients

2 tablespoons ground flaxseed
1 cup hot water
1/2 tsp vanilla extract
1/2 cup sugar
1/3 cup oil
1 cup pumpkin puree
2.5 cups whole wheat flour
1 tsp baking powder
pinch of salt
1/2 cup dried cranberries
1/2 cup sunflower seeds
dash of cinnamon
dash of ground cloves

Note: if you prefer your muffins with eggs, you can sub 2 eggs + 1-2 tablespoons of water for the flaxseed water combo


Directions

Mix flaxseed with hot water in a large mixing bowl. Allow to stand for 10 minutes, then add vanilla extract, sugar, oil, and pumpkin puree, and mix well. Add flour, baking powder and salt to the bowl, and mix gently till combined. Fold in cranberries, sunflower seeds, and spices.

Fill muffin cups, and bake at 180 C for 25-30 min (check with a toothpick to be sure they are done)

Enjoy your momentary foray into autumn!