Snack

Pumpkin Cranberry Bread Muffins with Creamy Icing is for Snack.

Pumpkin Cranberry Bread Muffins with Creamy Icing takes 10 minutes to prepare.

Pumpkin Cranberry Bread Muffins with Creamy Icing takes 30 minutes to cook.

Pumpkin Cranberry Bread Muffins with Creamy Icing makes 11 servings.

The ingredients for Pumpkin Cranberry Bread Muffins with Creamy Icing are:

1/2 cup fiber one original bran cereal
3/4 c white whole wheat flour
1/2 cup Stevia in the Raw (measures cup for cup)
2 tbsp Splenda brown sugar blend or brown xylitol
1/2 tbsp baking powder
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1/8 tsp salt
3/4 cup canned pure pumpkin (approx 1/2 of a 15oz can)
1/2 cup club soda
1/4 cup egg beaters
2 tbsp sugar free pancake syrup (I use walden farms)
1/2 tsp vanilla extract
2 tbsp Reduced Sugar Craisins

for frosting:
1 tbsp coconut flour
2 tbsp fat free cream cheese (or you can use one Laughing Cow Cream Cheese wedge)
3 tbsp unsweetened nondairy milk, such as Silk almond
dash vanilla/1 packet sweetener of choice

Here is how you make Pumpkin Cranberry Bread Muffins with Creamy Icing:

Line 11 cups of a 12-cup muffin pan with foil liners. Preheat oven to 350F.In a blender or food processor grind Fiber One cereal to breadcrumb consistency.In a large bowl pour cereal crumbs and combine with flour, sweeteners, baking powder, spices and salt. Whisk and set aside.In another bowl (medium to large) combine pumpkin, club soda, egg sub, syrup, and vanilla. Mix thoroughly and blend into dry ingredients to form batter. Stir in Craisins.Bake for approx 30 minutes or until a toothpick inserted comes out clean.To make frosting, combine all frosting ingredients in a small bowl and mix (either with a mini-whisk, if you have one, or else with a knife). Mix until creamy and smooth consistency.Once muffins have cooled out of the oven, frost your muffins and devour!**note: you could also make 6 large (breakfast-size) muffins in jumbo muffin cups for approx 160 calories each, but be careful to check with a toothpick to make sure they are done before removing from oven.Serving Size:?makes 11 muffins

The nutritional information for Pumpkin Cranberry Bread Muffins with Creamy Icing is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 62.0

• Total Fat: 0.3 g
• Cholesterol: 0.5 mg
• Sodium: 106.8 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 3.5 g
• Protein: 2.5 g

The dietary needs meet for Pumpkin Cranberry Bread Muffins with Creamy Icing is Vegetarian