Low-Fat Pumpkin Cranberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 124.9
  • Total Fat: 4.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 52.8 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.9 g

View full nutritional breakdown of Low-Fat Pumpkin Cranberry Muffins calories by ingredient



Number of Servings: 12

Ingredients

    In a medium bowl, lightly beat eggs. Add pumpkin, yogurt, applesauce, and vanilla. Stir until well mixed and set aside.
    In a large bowl, combine flour, bran, Splenda, baking powder, baking soday, spices, and salt. Stir until completely mixed. Add the pumpkin mixture to the bowl. Stir until just combined -- there may still be a few lumps. Fold in the cranberries and walnuts. Do not over-mix the batter or the muffins will be tough.
    Use paper muffin liners or spray the cups of a 12-muffin pan with non-stick spray. Fill the cups with the batter about 2/3 full. Bake in a pre-heated 400 degree oven 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place on a wire rack to cool.

Directions

Bake 18-20 minutes in a pre-heated 400 degree oven.

Serving Size: 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user 5CATS4CAROL.