Breakfast

Cranberry Pumpkin Muffins is for Breakfast, Snack.

Cranberry Pumpkin Muffins takes several minutes to prepare.

Cranberry Pumpkin Muffins takes several minutes to cook.

Cranberry Pumpkin Muffins makes 24 servings.

The ingredients for Cranberry Pumpkin Muffins are:

1 c white flour
2 c Whole Wheat Flour
3/4 c Granulated Sugar
3/4 c Splenda
1 can (15 oz) Libby's 100% Pure Pumpkin Puree
1 c Milk, 1%
4 egg whites
4 tsp Baking Powder
1/2 c Applesauce, unsweetened
1 tsp Salt
2-3 tsp Pumpkin Pie spice
3/4 c Craisins

Here is how you make Cranberry Pumpkin Muffins:

Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.Whisk together dry ingredients in a large bowl. In a separate bowl, combine wet ingredients. Fold wet ingredients into the flour mixture until just combined. Spoon batter into muffin tins.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.Serving Size: Makes 24 muffins or 48 mini muffins Number of Servings: 24Recipe submitted by SparkPeople user BEARSWEETBEAR.

The nutritional information for Cranberry Pumpkin Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 105.0

• Total Fat: 0.5 g
• Cholesterol: 0.5 mg
• Sodium: 192.9 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 2.4 g
• Protein: 3.2 g