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
2eggs
1.5cupsSplenda Brown Sugar Blend (or Brown Sugar)
½cupapplesauceunsweetened
1cuppumpkin
2 ¼cupsall purpose flour
1tablespoonpumpkin pie spice
1teaspoonbaking soda
½teaspoonsalt
1cupchopped 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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