Brunch

Low-Fat Pumpkin Cranberry Muffins is for Breakfast, Dessert.

Low-Fat Pumpkin Cranberry Muffins takes 15 minutes to prepare.

Low-Fat Pumpkin Cranberry Muffins takes 20 minutes to cook.

Low-Fat Pumpkin Cranberry Muffins makes 12 servings.

The ingredients for Low-Fat Pumpkin Cranberry Muffins are:

In a medium bowl, lightly beat eggs. Add pumpkin, yogurt, applesauce, and vanilla. Stir until well mixed and set aside.
In a large bowl, combine flour, bran, Splenda, baking powder, baking soday, spices, and salt. Stir until completely mixed. Add the pumpkin mixture to the bowl. Stir until just combined -- there may still be a few lumps. Fold in the cranberries and walnuts. Do not over-mix the batter or the muffins will be tough.
Use paper muffin liners or spray the cups of a 12-muffin pan with non-stick spray. Fill the cups with the batter about 2/3 full. Bake in a pre-heated 400 degree oven 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place on a wire rack to cool.

Here is how you make Low-Fat Pumpkin Cranberry Muffins:

Bake 18-20 minutes in a pre-heated 400 degree oven.Serving Size: 1 muffinNumber of Servings: 12Recipe submitted by SparkPeople user 5CATS4CAROL.

The nutritional information for Low-Fat Pumpkin Cranberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 124.9

• Total Fat: 4.2 g
• Cholesterol: 15.4 mg
• Sodium: 52.8 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 4.1 g
• Protein: 3.9 g

The dietary needs meet for Low-Fat Pumpkin Cranberry Muffins is Low Fat