Pumpkin Cranberry MuffinsSubmitted by: SIORANTH
2-1/4 c unbleached flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 c dry nonfat milk powder
2 large eggs
1 c Splenda
1-1/2 c pumpkin puree
1/2 c unsweetened applesauce
1/2 tsp vanilla extract
1/4 tsp orange extract
3 oz dried cranberries
In a bowl, combine flour, baking soda, dry milk, and spices.
In a mixing bowl, beat the eggs and Splenda. Add the pumpkin and applesauce and mix well. Stir in extracts.
Stir the dry ingredients in just until moistened. Fold in the cranberries.
Fill muffin cups three-fourths full.
Bake for 10 to 12 minutes or until a toothpick comes out clean. Cool for 5 minutes before placing on cooling racks.
Number of Servings: 24
Recipe submitted by SparkPeople user SIORANTH.