Erin's Pumpkin Craisin Muffins (or Bread)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 46.4
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 87.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.2 g
- Protein: 1.3 g
View full nutritional breakdown of Erin's Pumpkin Craisin Muffins (or Bread) calories by ingredient
Introduction
Yummy pumpkin craisin muffins! Yummy pumpkin craisin muffins!Number of Servings: 24
Ingredients
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One 15-oz. can pure pumpkin
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
1/2 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1/4 cup Ocean Spray Craisins Original Sweetened Dried Cranberries (or regular raisins), chopped
2 1/4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
1/3 tsp. pumpkin pie spice
Directions
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins).
In a medium bowl, mix together pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.
Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them.
Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn't mean it's undercooked.) Allow to cool, and then cut into 8 slices. Enjoy!
MAKES 8 SERVINGS
* you may also put into mini muffin tins, like I did for this recipe. My mini muffin tins made 24 muffins. So obviously the nutrition facts would change!
Number of Servings: 24
Recipe submitted by SparkPeople user LILRIN1O5.
Preheat oven to 350 degrees.
In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins).
In a medium bowl, mix together pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.
Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them.
Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn't mean it's undercooked.) Allow to cool, and then cut into 8 slices. Enjoy!
MAKES 8 SERVINGS
* you may also put into mini muffin tins, like I did for this recipe. My mini muffin tins made 24 muffins. So obviously the nutrition facts would change!
Number of Servings: 24
Recipe submitted by SparkPeople user LILRIN1O5.
Member Ratings For This Recipe
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TWOZCATLADY
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POPCORNPUNCH
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FOREST98520
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MYACK1