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Pumpkin Breakfast Muffins

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Ingredients

  • 1/2 cup vegetable oil-based spread, softened
  • 1/2 cup firmly packed brown sugar
  • 1 cup canned pumpkin
  • 2 ripe bananas, mashed
  • 1/4 cup skim milk
  • 1 t vanilla extract
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 2 t. cinnamon
  • 1/2 cup sweetened, dried cranberries

Details

Preparation

Step 1

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.


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