Pumpkin Cranberry Muffins

Recipe adapted from My Whole Food Life 

This recipe is great because it makes 12 muffins that store well in the refrigerator for several  days and also in the freezer for several weeks. I find that they taste just as good cold as they do warm so you can make these at the beginning of the week and they will taste just as good by Friday!

Ingredients:

*3 cups rolled oats

*1 cup pumpkin (I buy the big can and store the remaining pumpkin in freezer bags, 1 cup per bag)

*1/2 cup pure maple syrup

*2 tsp cinnamon

*1/2 tsp ginger

*1/2 tsp nutmeg

*2/3 cups dried cranberry

Preheat oven to 350.

In mixing bowl, combine all ingredients except cranberries. Stir until well combined. Add cranberries, stir until they are well distributed. 

Line a muffin pan with 12 muffin liners OR spray a muffin pan with coconut oil. Spoon batter evenly into all 12 muffin liners. Using the back of a spoon, firmly press batter down into the liners so that it is evenly packed. 

Bake for 10 minutes.

Let cool for 10 minutes before removing from muffin pan.

Hope you enjoy!