Pumpkin Oatmeal Cranberry Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 149.4
  • Total Fat: 3.3 g
  • Cholesterol: 0.3 mg
  • Sodium: 104.7 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.2 g

View full nutritional breakdown of Pumpkin Oatmeal Cranberry Muffins calories by ingredient
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I adapted this from http://www.inhabitots.com/how-to-make-scru
I adapted this from http://www.inhabitots.com/how-to-make-scru

Number of Servings: 24


    1 15 oz can used 100% pure pumpkin
    1.5 cups flour
    Scant cup oats (quick or old fashioned)
    2 cups granulated sugar
    1/3 cup vegetable oil (soybean)
    3.9 oz natural apple sauce
    1/2 cup milk
    2 tsps vanilla extract
    1 tsp baking powder
    1 tsp baking soda
    1-1/2 tsp pumpkin pie spice
    1/2 tsp salt
    1-1/2 cup dried cranberries


1. Line a muffin tin with eco-friendly (unbleached) cupcake liners.
2. Preheat oven to 350F.
3. In a medium mixing bowl, mix together the canned pumpkin, oil, soy milk, sugar and vanilla.
4. When this is thoroughly mixed, sift in the flour, baking powder, baking soda, cinnamon and salt. Use a fork or whisk not an electric mixer.
5. When batter is thoroughly mixed, pour in the chocolate chips and mix them in
6. Pour batter into the muffin tin filling each space about 2/3 full. The cakes will rise a lot, so dont overdo it unless you want gigantic cupcakes.
7. Bake at 350F for 22 minutes. Let cool before you eat them.

Serving Size: Makes 25 standard size muffins

Number of Servings: 24

Recipe submitted by SparkPeople user JESSLYN73.

TAGS:  Snacks |

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