Healthy Whole Wheat Spiced Pumpkin Muffins

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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

5 . Stage

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.

6 . Stage

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.

7 . Stage

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.