- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 165.7
- Total Fat: 6.0 g
- Cholesterol: 37.4 mg
- Sodium: 198.4 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.0 g
- Protein: 2.6 g
Cranberry Pumpkin muffins, lower sugar, lower fatSubmitted by: MANALOA
* Butter, unsalted, 1 stick
* Water, tap, .5 cup
* Ocean Spray, Craisins Original Sweetened Dried Cranberries 1 cup
* Libby's 100% Pure Pumpkin, 14 oz (one small can)
*Sucralose (like Splenda), 1 quick pack or equivalent
*Splenda Brown Sugar Blend, .5 cup
* Egg, fresh, 2 large
* Vanilla Extract, 1 tbsp
*Molasses, 1 tsp (optional)
* Cinnamon, ground, 2 tsp
* Nutmeg, ground, 2 tsp
* Ginger, ground, 1 tsp
* Cloves, ground, .5 tsp
* 5 Spice powder, ground, .5 tsp (optional)
* Cardamon, ground, .5 tsp (optional)
* Salt, .5 tsp
*Flour, white, 2 cup
* Baking Powder, 2 tsp
* Baking Soda, 1 tsp
Preheat oven to 350 degrees and spray muffin tins.
*may need to adjust spices depending on taste - I like mine extra spicy*
Heat one stick butter with water in microwave until hot, add cranberries. Set aside.
In a separate bowl, combine the following:
1 small can of pumpkin
1 Splenda quick pack (or the equivalent of 1 cup sugar)
1/2 cup Splenda brown sugar
Add spices, salt, baking soda, baking powder and flour. Add butter/cranberries to bowl and mix well.
Fill muffin tins 2/3rds to 3/4ths full. Bake 30-40 minutes until toothpick comes clean. Let cool for 5 minutes before serving.
Number of Servings: 18
Recipe submitted by SparkPeople user MANALOA.