These festive muffins have the flavors we associate with an old-fashioned New England Thanksgiving, but they are welcome any time of year.
* 5 1/2 cups Nature’s Path Sunrise® Crunchy Maple Cereal
* 2/3 cup Light Brown Sugar, packed
* 1/4 cup Cornstarch
* 2 tbsp. Tapioca Flour
* 2 1/4 tsp. Gluten Free Baking Powder
* 1 1/4 tsp. Xanthan Gum
* 1 1/2 tsp. Pumpkin Pie Spice
* 1/2 tsp. Baking Soda
* 1/2 tsp. Salt
* 1/2 c. Vegetable Oil
* 1/2 c. plus 2 tbs. Low-fat Buttermilk (shake well before measuring)
* Egg Replacer equivalent to 2 large eggs
* 1/2 cup Dried Cranberries
* 1/2 cup Raw Pumpkin Seeds
1. Set rack in middle and preheat oven to 400F. Line muffin cups with cupcake liners.
2. Place cereal in bowl of food processor and grind to a medium-fine flour. Add sugar, cornstarch, tapioca flour, baking powder, xanthan gum, pumpkin pie spice, baking soda, and salt. Process to combine.
3. In a 4-cup liquid measuring cup, whisk together oil, buttermilk, and egg replacer.
4. With motor of processor running, pour egg mixture through feed tube into flour and process just until combined.
5. Transfer batter to a bowl and stir in cranberries and 1/3 cup pumpkin seeds. Divide batter among 12 muffin cups. Sprinkle remaining pumpkin seeds on top. Round off tops by gently patting with moistened fingers.
6. Bake until muffins spring back to a gentle touch and a cake tester inserted into center doesn’t feel sticky, 10 to 12 minutes.
7. Immediately transfer muffins from pan to a cooling rack. Eat warm or at room temperature with a few hours, or freeze in an airtight container for up to 3 months.