Easy Cranberry Raisin Pumpkin Muffins with flaxseed

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Nutritional Info
  • Servings Per Recipe: 42
  • Amount Per Serving
  • Calories: 147.0
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 157.0 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.7 g

View full nutritional breakdown of Easy Cranberry Raisin Pumpkin Muffins with flaxseed calories by ingredient


Introduction

This is a modified version of the 2 ingredient pumpkin muffins someone else posted. You can make the muffins smaller to make more servings as I did bigger than planned and was hoping to make at least 48....need to remember these won't rise much at all. This is a modified version of the 2 ingredient pumpkin muffins someone else posted. You can make the muffins smaller to make more servings as I did bigger than planned and was hoping to make at least 48....need to remember these won't rise much at all.
Number of Servings: 42

Ingredients

    5 cup Western Family Pumpkin Puree (1 - 796ml and 1 - 398ml)
    1030 gram(s) Duncan Hines Spice Cake Mix (2 - 515g boxes)
    6 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp.
    1.5 cup (not packed) Raisins, golden seedless
    .5 cup (8 fl oz) Water, tap
    180 gram(s) golden boy dried sweetened cranberries (1.5 cups)

Tips

I like to soak the raisins and dried cranberries in hot water while the oven preheats or a little longer to soften them up before adding to everything else.


Directions

Preheat oven to 350%
Mix All ingredients together in a large bowl
Drop by the heaping tablespoon full (or how much you wish on how many you want to get)
Cook for 25 minutes (adjust based on size) or where toothpick comes out virtually clean.
Let cool

I then place in ziplock freezer bags and freeze, then take out as I need them.

Serving Size: makes 42 muffins when the muffin tins are almost full

Number of Servings: 42

Recipe submitted by SparkPeople user SHINGSTON.

TAGS:  Snacks |