Pumpkin Breakfast Muffins

Pumpkin Breakfast Muffins
Pumpkin Breakfast Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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.

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