Charming, delicious muffins that smell like gingerbread… and all sorts of other treats!
Cut the pumpkin into small pieces and microwave for 5 minutes (or sauté in a saucepan on the stove). Let it cool, then blend into a puree.
Mix all the dry ingredients: flour, oat bran, baking powder, and gingerbread spice.
Add the eggs to the pumpkin mixture and blend until smooth with a blender.
Add the dry ingredients. Finally, stir in the cranberries and chopped nuts.
Mix the batter thoroughly, then divide it evenly between four moulds and bake in the oven at 170–175 °C for approximately 40 minutes.
Finished product weight 451
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
