Lowfat, Low-sugar Pumpkin-Oat-Cranberry Muffins

Name: Lowfat, Low-sugar Pumpkin-Oat-Cranberry Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 15
Ingredients: 1-1/2 c. Flour; 1 c. Quick oats; 1/2 c. splenda/brown sugar blend; 1 tsp. baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/2 tsp. powdered ginger; 1/4 tsp nutmeg; 1 can pumpkin puree; 1 egg; 1 c skim milk; 1/4 c Canola oil; 3/4 c craisins

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 15

Ingredients

1-1/2 c. Flour1 c. Quick oats1/2 c. splenda/brown sugar blend1 tsp. baking powder1/2 tsp baking soda1 tsp cinnamon1/2 tsp. powdered ginger1/4 tsp nutmeg1 can pumpkin puree1 egg1 c skim milk1/4 c Canola oil3/4 c craisins

Directions

Combine all dry ingredients. Mix together all wet ingredients (I threw them all into my Kitchenaid mixer). Combine wet and dry ingredients until dry ingredients are all moist, and then stir in the dried cranberries. Line muffin pan with cups and spoon in batter until almost to the top. Bake for about 22 - 25 minutes in a preheated 400-degree oven. Should yield 15 muffins.

Number of Servings: 15

Recipe submitted by SparkPeople user HARPIEGIRL.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 142.2
Total Fat: 4.7 g
Cholesterol: 14.5 mg
Sodium: 142.3 mg
Total Carbs: 22.1 g
Dietary Fiber: 1.9 g
Protein: 3.3 g

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