Cranberry Pumpkin Muffins

By mrsjorn

each serving: 200 calories, total fat 14gms, carbs 10gms, fiber 4gms, protein 8gms

Ingredients

• 1 1/2 cup almond flour
• 3/4 canned pumpkin (it must say 100% pure pumpkin on the label, not pie filling)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 large eggs
• 3/4 cup splenda
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract, no sugar added
• 1/8 teaspoon salt
• 1/2 cup chopped cranberries (fresh or frozen, no sugar added; may use chopped walnuts instead)

Preparation

Step 1

SPECIAL EQUIPMENT: 6 cup muffin pan with paper liners

1. Place the baking rack in the center of the oven and preheat the oven to 350.
2. Mix all ingredients in a bowl with a wooden spoon until well blended. Fill the 6 paper lined muffin cups about 2/3 full with batter.
3. Bake for 20 to 25 minutes, until the muffin tops turn golden brown and a toothpick stuck in the center comes out clean
4. Remove the muffins from the oven and let cool for 5 minutes. Serve warm or at room temperature, and refrigerate any leftovers in a sealed container.

HEALTHFUL HINTS: the sugar substitute may be cut to 1/2 cup and 4 egg whites may be used in place of the 3 whole eggs to lighten this recipe without altering the flavor much at all.