Healthy Whole Wheat Spiced Pumpkin Muffins Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate 3 to 5 minutes.

Meanwhile mix flour 1/2 cup sugar cinnamon ginger baking powder baking soda salt nutmeg allspice and cloves together in a large bowl.

Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree applesauce honey molasses and vanilla extract.

Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.

Spoon batter into the prepared muffin cups filling each almost full. Top each muffin with additional cranberries a sprinkle of sugar and a dash of pumpkin spice.

Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.