May 5, 2010

Your Welcome! Seriously...You will be thanking me!

I am always looking for some way to use leftover pumpkin puree after I make this spice cake that I love so much! I couldn't bare eating another bowl of oatmeal today, so I found this amazing recipe...tweaked it, and VIOLA!!!! It is amazing! (husband and 3 year old approved!)

I am calling these PumpCran Muffins
Here is what I came up with!!

1/2 cup all purpose flour
1/4 cup whole wheat flour
2 tbls. Splenda Brown Sugar Blend
1/4 apple sauce
2 tsp. baking powder
1tsp. baking soda
1 tbls. pumpkin pie spice
3/4 cup Craisins
2 cups pumpkin puree
2 egg equivalent in egg beaters
1 tbls. vanilla extract
1/4 cup water

Mix wet ingredients together

Mix dry ingredients together

Combine wet and dry and mix until just moist.

Divide batter into 18 muffin tins by using 1/4 cup batter for each.

Bake at 350 for 20 mins.

Each muffin is ONE point!


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