I still have several cans of pumpkin in my cupboards, leftover from holiday baking. These Pumpkin-Maple Muffins, from the Urban Vegan's upcoming cookbook, were a perfect way to use up some of my supply. I added bits of dried cranberries for texture and tartness. These muffins are super moist and cake-like, a little spicy, and not overly sweet -- which is good, since my sweet tooth reached its quota for the year on Christmas and I can't even stand to look at anything sweet right now.
I made them with whole wheat and spelt flours, so I'm happy to let Jackson chomp away on them, knowing that he's getting his whole grains. He definitely needs healthy treats in order to refuel after running around in all the snow we got -- nearly 2 feet!