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  • Lauren

Cran-Pumpkin Muffins

Healthy muffins made with pumpkin puree, frozen cranberries, and apple sauce for a flavorful breakfast muffin that's not loaded with calories

WW My Way Smart Points: 2 Green, 2 Blue, 2 Purple

Making the Batter

In a medium mixing bowl, I mixed the flour, pumpkin pie spice, and baking powder. I then added in the egg whites, applesauce, pumpkin, and swerve. I then used a spatula to mix everything together until smooth. This does take a little bit of mixing to get everything together, but it does come together. I then mixed in the cranberries and got ready for baking.

Turning Batter into Muffins

I sprayed my muffin tin with nonstick spray and then spooned the batter evenly between 18 muffins.

Baking Them Up

I tossed them in the oven at 400 degrees for 22 minutes- or until the toothpick came out clean. I then let them cool and stored them on the counter in the sealed container. I liked these muffins after they cooled off. The flavors were much stronger cool and were more muted while the muffins were still warm.


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