pumpkin cranberry muffins
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of pumpkin cranberry muffins calories by ingredient
Introduction
very low cal muffins with lots of taste. very low cal muffins with lots of taste.Number of Servings: 24
Ingredients
-
2 cups 50-50 flour blend
1 cup steel cut oats
1 1/2 cups canned pumpkin ( no sugar added)
2 tsp baking powder
2 tsp baking soda
6 large eggs
1 1/2 cups splenda
1 tbsp allspice
2 tsp pure vanilla extract
1/4 tsp salt
1 1/2 cup chopped cranberries ( fresh or frozen/ may use chopped walnuts instead increases total calories)
Directions
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.