Cranberry Pumpkin muffins, lower sugar, lower fat

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 165.7
  • Total Fat: 6.0 g
  • Cholesterol: 37.4 mg
  • Sodium: 198.4 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Cranberry Pumpkin muffins, lower sugar, lower fat calories by ingredient
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Number of Servings: 18


    * Butter, unsalted, 1 stick
    * Water, tap, .5 cup
    * Ocean Spray, Craisins Original Sweetened Dried Cranberries 1 cup
    * Libby's 100% Pure Pumpkin, 14 oz (one small can)
    *Sucralose (like Splenda), 1 quick pack or equivalent
    *Splenda Brown Sugar Blend, .5 cup
    * Egg, fresh, 2 large
    * Vanilla Extract, 1 tbsp
    *Molasses, 1 tsp (optional)
    * Cinnamon, ground, 2 tsp
    * Nutmeg, ground, 2 tsp
    * Ginger, ground, 1 tsp
    * Cloves, ground, .5 tsp
    * 5 Spice powder, ground, .5 tsp (optional)
    * Cardamon, ground, .5 tsp (optional)
    * Salt, .5 tsp
    *Flour, white, 2 cup
    * Baking Powder, 2 tsp
    * Baking Soda, 1 tsp


Makes 18 muffins.
Preheat oven to 350 degrees and spray muffin tins.
*may need to adjust spices depending on taste - I like mine extra spicy*

Heat one stick butter with water in microwave until hot, add cranberries. Set aside.

In a separate bowl, combine the following:
1 small can of pumpkin
1 Splenda quick pack (or the equivalent of 1 cup sugar)
1/2 cup Splenda brown sugar
vanilla extract

Mix well.

Add spices, salt, baking soda, baking powder and flour. Add butter/cranberries to bowl and mix well.

Fill muffin tins 2/3rds to 3/4ths full. Bake 30-40 minutes until toothpick comes clean. Let cool for 5 minutes before serving.

Number of Servings: 18

Recipe submitted by SparkPeople user MANALOA.

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