pumpkin cranberry muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups 50-50 flour blend1 cup steel cut oats1 1/2 cups canned pumpkin ( no sugar added)2 tsp baking powder2 tsp baking soda6 large eggs1 1/2 cups splenda1 tbsp allspice2 tsp pure vanilla extract1/4 tsp salt1 1/2 cup chopped cranberries ( fresh or frozen/ may use chopped walnuts instead increases total calories)
makes 24 muffins
preheat oven to 350
Place all dry ingredients in one bowl mix to combine, place pumpkin and egg in another bowl mix well. Add to dry ingredients mixing well. Add cranberries and mix. Either use pam to coat the muffin tins or use the muffin papers. Divide batter between 24 cups filling each about 2/3 full. Bake 20 minutes on middle rack. Makes about 24 muffins depending on size of your muffin tins.
Number of Servings: 24
Recipe submitted by SparkPeople user CUTEPACHEF.
preheat oven to 350
Place all dry ingredients in one bowl mix to combine, place pumpkin and egg in another bowl mix well. Add to dry ingredients mixing well. Add cranberries and mix. Either use pam to coat the muffin tins or use the muffin papers. Divide batter between 24 cups filling each about 2/3 full. Bake 20 minutes on middle rack. Makes about 24 muffins depending on size of your muffin tins.
Number of Servings: 24
Recipe submitted by SparkPeople user CUTEPACHEF.
Nutritional Info Amount Per Serving
- Calories: 82.4
- Total Fat: 1.9 g
- Cholesterol: 53.1 mg
- Sodium: 162.2 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.4 g
- Protein: 4.1 g
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