Sunday, November 7, 2010

Giant Pumpkin Cranberry Muffins

A breakfast creation I came up with when nothing else seemed just right!
A giant, hearty muffin with less than 330 calories,  3 grams of fat and 8 grams of fiber!!
Excellent toasted!!

1 cup whole wheat flour
1 1/4 cup all purpose flour(eagle mills with ultragrain for the extra fiber boost)
1 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
scant 1/2 tsp nutmeg
scant 1/2 tsp ginger
scant 1/4 tsp allspice
1/8 tsp cloves
1 cup pumpkin puree
2 eggs
1/2 cup unsweetened applesauce
1 cup fresh or frozen cranberries

Preheat oven to 350. Grease muffin tins
Combine all dry ingredients in a large bowl. In another bowl beat eggs with pumpkin and applesauce. Add to dry ingredients and mix until just combined.
Fold in cranberries.
Scoop by 1/2 cup into greased LARGE muffin cups(or proceed with regular sized muffin tins, filling 3/4 full or so)

Bake at 350 for 30-40 minutes until a toothpick comes out clean(this is based on LARGE muffins, will be less if you do smaller ones)


  1. Also great in loaf pans for breads or substituting blueberries for the cranberries!!