These muffins are the perfect treat for fall! Enjoy them for breakfast, dessert, or a mid-day pumpkin pick-me-up. They're delicious served with apple cider.

• 3 cups oat flour
• 2 cups raw sugar
• 2 tablespoons unsalted butter, melted
• ¼ cup vegetable oil
• 1 egg
• 1 ½ cups canned pumpkin (puree not pie filling)
• ½ cup water
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• 1 teaspoon vanilla
• 1 ½ cups dried cranberries
• ¼ cup unsalted walnuts
• 12 muffin cups

Preparation

1. In the bowl of an electric mixer, combine raw sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
2. Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.
3. Combine flour mixture and pumpkin mixture. Stir in nuts and cranberries; stirring only until all ingredients are mixed.
4. Cover batter and allow to set at room temperature for 60 minutes.
5. Preheat oven to 350°F.
6. Place muffin cups in muffin holders and fill 2/3 of the way full.
7. Bake for 40-45 minutes or until muffins tops spring back when lightly touched.
8. If the muffins will be frozen, allow to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.
9. To reheat, wrap loosely in foil and bake for 5-10 minutes at 350°F. Or they may be reheated in the microwave wrapped loosely in a damp paper towel.