Snack

Pumpkin Flax Seed Muffins is for Snack.

Pumpkin Flax Seed Muffins takes 5 minutes to prepare.

Pumpkin Flax Seed Muffins takes 15 minutes to cook.

Pumpkin Flax Seed Muffins makes 12 servings.

The ingredients for Pumpkin Flax Seed Muffins are:

One 15 oz. can pure pumpkin
1 1/4 cups whole wheat flour
1/4 cup all purpose flour
1/2 cup fat-free egg substitute ( like Egg Beaters)
3/4 cup Splenda ( don't substitute another brand)
1/4 cup sweetened dried cranberries
2 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp salt
1/2 tsp. allspice
1/3 cup flax seeds
1 tsp. vanilla extract
1/4 cup Vermont Sugar Free Maple Syrup

Here is how you make Pumpkin Flax Seed Muffins:

Makes 12 muffins.Preheat oven to 350 degrees.Combine all dry ingredients in a large bowl. Chop cranberries and add to dry ingredients to coat all pieces well to keep from sticking together.Combine all wet ingredients and stir into dry ingredients. Add flax seeds and stir well to mix. Mixture will be stiff.Spray a 12 cup muffin tin with cooking spray. Evenly fill the muffin tin with batter. Bake just until the muffins are firm on top - about 15 minutes. Do not over cook.Remove from tin immediately and cool on a wire rack.Number of Servings: 12Recipe submitted by SparkPeople user HAIRBIZ.

The nutritional information for Pumpkin Flax Seed Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 109.2

• Total Fat: 2.0 g
• Cholesterol: 0.1 mg
• Sodium: 221.1 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 4.6 g
• Protein: 4.4 g