Vegetarian

Pumpkin and Cranberry Power Muffins is for Breakfast.

Pumpkin and Cranberry Power Muffins takes 10 minutes to prepare.

Pumpkin and Cranberry Power Muffins takes 25 minutes to cook.

Pumpkin and Cranberry Power Muffins makes 16 servings.

The ingredients for Pumpkin and Cranberry Power Muffins are:

1c. Oatmeal
1c. All Purpose Flour
1/4c. Flax Seed (Ground)
2tsp. Baking Soda
2tsp. Cinnamon (Ground)
1tsp. Cloves (Ground)
1tsp. Nutmeg (Ground)
1/2tsp. Salt
1c. Pumpkin Puree
1c. Fresh Cranberries, coursely chopped
1c. Splenda
1/4c. Vegetable Oil
1/4c. Applesauce, unsweetened
1/4c. Almond Milk, unsweetened original
1/4c. Molasses
2 egg whites

Here is how you make Pumpkin and Cranberry Power Muffins:

- Preheat oven to 325 degrees. Grease 2 muffin tins or line the pans with muffin papers.- Sift together the dry ingredients: Oats, Flour, Flax Seed, Baking Soda, Spices and Salt. In a separate bowl, cream together the wet ingredients: Pumpkin, Oil, Applesauce, Almond Milk, Molasses, Splenda and Egg Whites. Once thoroughly mixed, add the dry ingredients to the wet ingredients slowly and until just combined - do not over mix. Lastly, add the chopped cranberries to the batter and mix gently until evenly distributed.- Fill cup-lined or greased muffin tin with batter until 2/3rds full. Put in preheated oven and bake for 25 minutes or until a toothpick comes out clean.Serving Size: Makes 16 muffins (regular size)Number of Servings: 16Recipe submitted by SparkPeople user CRAFTYLILCAJUN.

The nutritional information for Pumpkin and Cranberry Power Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 132.5

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 244.2 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 3.3 g
• Protein: 3.3 g