Lowfat, Low-sugar Pumpkin-Oat-Cranberry Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Lowfat, Low-sugar Pumpkin-Oat-Cranberry Muffins calories by ingredient


Introduction

I wanted autumny muffins that didn't have a ton of calories or fat. I found recipes for pumpkin muffins, for oat muffins and for cranberry muffins, but I wanted it all! So I concocted my own muffin recipe and they came out HEAVENLY. Perfect with a mug of spiced cider or herbal tea. And under 150 calories per muffin! I've been having them for breakfast all week. I wanted autumny muffins that didn't have a ton of calories or fat. I found recipes for pumpkin muffins, for oat muffins and for cranberry muffins, but I wanted it all! So I concocted my own muffin recipe and they came out HEAVENLY. Perfect with a mug of spiced cider or herbal tea. And under 150 calories per muffin! I've been having them for breakfast all week.
Number of Servings: 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


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.