Snack

Whole Wheat Pumpkin Cranberry Muffins is for Breakfast, Snack.

Whole Wheat Pumpkin Cranberry Muffins takes several minutes to prepare.

Whole Wheat Pumpkin Cranberry Muffins takes several minutes to cook.

Whole Wheat Pumpkin Cranberry Muffins makes 12 servings.

The ingredients for Whole Wheat Pumpkin Cranberry Muffins are:

1 cup whole-wheat flour
1/2 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 cup + 2 Tbsp unsweetened applesauce
1 cup pumpkin puree
1/2 cup plain non-fat Greek yogurt
1 egg white
1/2 cup white sugar + 1 Tbsp for topping
1/4 cup chopped walnuts
3/4 cup craisins

Here is how you make Whole Wheat Pumpkin Cranberry Muffins:

Preheat oven to 350 degrees F. In a medium bowl, whisk together flours, baking powder, baking soda, pumpkin spice and cinnamon and set aside.In a large bowl using your stand mixer, combine applesauce, pumpkin puree, yogurt, egg and sugar. Add in dry ingredients and mix until just combined (don't over mix). Fold in craisins and walnuts.Fill your muffin tin almost to the top with the pumpkin mixture. Sprinkle with reserved sugar. Bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool and enjoy!Serving Size: 1 muffinNumber of Servings: 12Recipe submitted by SparkPeople user SSHIVY.

The nutritional information for Whole Wheat Pumpkin Cranberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 141.7

• Total Fat: 2.1 g
• Cholesterol: 0.4 mg
• Sodium: 81.9 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 2.9 g
• Protein: 3.3 g