September 30, 2012

Low Fat Pumpkin Cranberry Muffins

3 eggs
1 can Libby's pumpkin (large)
2 Tbsp baking powder
2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
2 tsp vanilla extract
2 tbsp pumpkin pie spice
1 tsp all spice
1 cup sugar
1 - 1 1/2 cup nuts
1 cup cranberries
cinnamon and sugar for the top

1/4 cup batter in greased muffin tin. Top with cinnamon sugar.

Bake 15 minutes @ 375 F.

No nonsense muffins with no butter. The pumpkin puree adds the needed moisture. Very yummy, tried and true. Can be used as batter for pumpkin bread - just pour into a loaf pan instead of muffin tins.

No pictures this time, sorry.

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