Low Fat Mini Pumpkin Apple Butter Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 120
Ingredients
1 1/2 c. dried cranberries4 3/4 c. flour2 c. brown sugar1 c. white sugar1 1/2 t. baking powder1 1/2 t. baking soda1 1/2 t. salt6 eggs1 jar of the Pickled Pantry Apple Butter1 can (29 oz) pumpkin1 c. finely chopped pecan pieces
Preheat oven to 350 degrees. Plump dried cranberries in hot water for about 10 minutes, then drain.
In large bowl combine flour, sugars, baking powder, soda, and salt. In separate bowl beat eggs, stir in apple butter and pumpkin and mix well. Add wet ingredients to dry and stir to mix well. Once combined, stir in cranberries and pecans and mix well.
Drop by tablespoons into muffin cups that have been lightly sprayed with a non-stick cooking oil spray. Bake for 12 minutes turning half way through to bake evenly. If doing full sized muffins, bake for 30 - 35 minutes.
Serving Size: Makes 120 mini muffins (or 36 large)
Number of Servings: 120
Recipe submitted by SparkPeople user CJEDMAN.
In large bowl combine flour, sugars, baking powder, soda, and salt. In separate bowl beat eggs, stir in apple butter and pumpkin and mix well. Add wet ingredients to dry and stir to mix well. Once combined, stir in cranberries and pecans and mix well.
Drop by tablespoons into muffin cups that have been lightly sprayed with a non-stick cooking oil spray. Bake for 12 minutes turning half way through to bake evenly. If doing full sized muffins, bake for 30 - 35 minutes.
Serving Size: Makes 120 mini muffins (or 36 large)
Number of Servings: 120
Recipe submitted by SparkPeople user CJEDMAN.
Nutritional Info Amount Per Serving
- Calories: 59.3
- Total Fat: 1.1 g
- Cholesterol: 12.3 mg
- Sodium: 56.8 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.5 g
- Protein: 1.0 g
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