I loved these muffins. They are much moister than the other muffin recipes that I have made. I had to bake them a bit longer to get them to cook in the center. The pumpkin adds density.
Pumpkin Cranberry Muffins
- 12 ounces cream cheese, soft
- 5 eggs
- 2/3 cup Splenda, sugar substitute
- 1 cup pumpkin puree (do not use pumpkin pie filling)
- 2 teaspoons vanilla
- 1 ½ cups Whole Almond Meal
- 1 cup unprocessed wheat bran
- 1 teaspoon baking powder
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1 cup fresh or frozen cranberries
Preheat oven to 325 degrees. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs one at a time, beating briefly after each. Next add pumpkin puree and blend again. On slow speed, stir in the rest of the ingredients except the cranberries. When mixture is well blended, stir in the cranberries by hand.
Fill each muffin pan almost to the top. (The muffins will rise only slightly.) Bake muffins for about 25 to 28 minutes or until golden brown. Allow to cool completely in the pan before trying to remove them. These muffins freeze very well. Thaw at room temperature. Makes 12.
Nutritional information: Calories- 219.9, Total fat- 18.3 grams, Cholesterol- 119.7 mg, Sodium- 111.4 mg, Potassium- 210.3 mg, Total Carbs- 10.3 (Fiber- 4.7 grams, Sugars- 1.6), Protein- 8.4.
If you follow a low carb plan that allows you to remove the fiber and sugars from the carb count it comes to 4 carbs each.