Cranberry Orange Pumpkin Mini Muffins

I made these muffins for a client that has a number of food restrictions. They turned out perfect. What else I liked is that they were all made in a food processor for easy clean up. The hint of orange smells divine.

These muffins would be great for a brunch, snack, and breakfast. They really are good for anytime.

First Blend:

• 1 large banana, very ripe
• 1/2 cup of blended orange segments
• 1/2 orange, zested

Preheat oven to 350 degrees Process the banana, orange and orange zest until smooth and creamy.

Second Blend:

• 1 c pumpkin puree
• 1/2 c Date Paste
• 1 tbsp flax seeds, ground
• 2 tsp Baking Spice Blend
• 2 tsp pure vanilla extract
• 1 1/2 c gluten-free rolled oats
• 1/8 cup pecans
• 1/2 tsp baking soda
• 1/2 tsp baking powder

Add all the following ingredients to the food processor: pumpkin puree, Date Paste, flax seeds, Baking Spice Blend, pure vanilla extract, pecans, baking soda, and baking powder. Blend until all the ingredients are well incorporated.

Stir-In:

• 1/2 c cranberries, frozen or fresh

Stir in the cranberries into the batter. Spoon batter into prepared mini muffin pans. Bake for 17-20 minutes.

Note: Want bigger muffins? You can use regular size (12 well) muffin tines and bake them for 35-40 minutes. This recipe makes 24 mini muffins.