Low Fat Pumpkin Cranberry Muffins
These golden and Autumn spiced Low Fat Pumpkin Cranberry Muffins are served at the Blue Mountain Mist Country Inn in the Great Smoky Mountains, Tennessee. We slimmed down the calories by decreased the sugar and swapping it with Splenda Brown Sugar Blend for Baking, and, using applesauce in place of oil. It’s a keeper!
Servings: 18 Muffins
Calories: 150kcal
These golden and Autumn spiced Low Fat Pumpkin Cranberry Muffins are served at the Blue Mountain Mist Inn in the Great Smoky Mountains, Tennessee. We slimmed down the calories by decreased the sugar and swapping it with Splenda Brown Sugar Blend for Baking, and, using applesauce in place of oil.
Ingredients
- 2 eggs
- 1.5 cups Splenda Brown Sugar Blend (or Brown Sugar)
- ½ cup applesauce unsweetened
- 1 cup pumpkin
- 2 ¼ cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped cranberries
Instructions
- Combine eggs, sugar, oil and pumpkin, mix well. Set aside.
- Combine flour, spice, soda and salt in a bowl. When blended, make a well in the center or the flour mixture and pour the egg mixture into the well. Stir just until dry ingredients are moist, then stir in cranberries.
- Spoon into greased muffin pans.
- Bake at 350 degrees for about 30 minutes.
Spa Index Kitchen Notes
The original version calls for 2 cups of white sugar, and, 1/2 cup of cooking oil.
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Nutrition
Serving: 1 Muffin | Calories: 150 kcal (8%) | Carbohydrates: 34 g (11%) | Protein: 2.5 g (5%) | Fat: 1 g (2%) | Cholesterol: 20 mg (7%) | Sodium: 8.8 mg | Potassium: 34 mg (1%) | Fiber: 1.5 g (6%) | Sugar: 21 g (23%) | Vitamin A: 1700 IU (34%) | Vitamin C: 0.4 mg | Calcium: 5 mg (1%) | Iron: 0.7 mg (4%)
Good year round
Very tasty, thanks!