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Pumpkin Morning Muffins

by Livestrong_Recipes  |  Nov 8, 2013

Pumpkin Morning Muffins
  1. PREP
  2. 10 m
  • COOK
  • 30 m
  • TOTAL
  • 40 m

Tasty and healthy recipe courtesy of Pamela Nisevich Bede, M.S., R.D.

INGREDIENTS

SERVES 12

  • 1/2 cup Vegetable Oil Spread
  • 1/2 cup Brown Sugar
  • 1 cup Canned Pumpkin
  • 2 Banana-medium
  • 1/4 cup Skim Milk
  • 2 egg(s)
  • 1 tsp pure vanilla extract
  • 1 cup Unbleached All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1/2 cup dried cranberries

DIRECTIONS

1 Preheat oven to 375.
2 Lightly grease muffin tin or line with paper baking cups.
3 In a medium bowl, combine vegetable-oil based spread and brown sugar; beat until fluffy.
4 Add pumpkin, mashed bananas, milk, vanilla, and eggs; blend well.
5 In a separate bowl, combine remaining ingredients and mix well.
6 Add dry ingredients to pumpkin mixture and stir just until dry ingredients are moistened.
7 Fill greased muffin cups 2/3 full
8 Bake at 375 degrees for 25 minutes or until a toothpick inserted in center comes out clean.
9 Allow to cool for 5 minutes then remove from pan. Serve warm.