Pumpkin Cranberry Muffins
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Pumpkin Cranberry Muffins
Yield: 12 servings
- 1
-
½
cup very finely-ground walnuts
- 2
- 2
-
1
cup granular sugar substitute
- 1
- 2
- ½
- ½
Heat oven to 350 degrees. Grease 2 six-compartment muffin tins. In a large bowl, whisk bake mix, walnuts, cinnamon and baking powder. In a medium bowl, whisk sugar substitute, pumpkin puree, eggs and vegetable oil until well blended.
Add pumpkin mixture to bake mix mixture; stir just until moistened. Fold in cranberries. Divide batter in muffin tins.
Bake 35 minutes, until a toothpick inserted in centers comes out clean. Cool in tins 5 minutes; turn onto wire rack to cool completely.
This recipe yields 12 servings.
Carbohydrates: 7 grams
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 8 grams
Fat: 12.5 grams
Calories: 167
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