Recipe Name Pumpkin Muffins Submitted by Guest Recipe Description Whole wheat reduced fat pumpkin cranberry muffins. Quantity 18 Quantity Unit Muffins Prep Time (minutes) 10 Cook Time (minutes) 22 Ready In (minutes) 32

Ingredients Amount Measure Ingredient 2.25 cups flour, whole wheat 1 teaspoon baking soda 2 teaspoons cinnamon, ground 0.5 teaspoons salt 2 large eggs 0.75 cups granulated sugar 1.875 cups pumpkin, canned (15 oz/) 0.25 cups oil, canola 0.25 cups applesauce 0.75 cups cranberries, dried, juice-sweetened Steps Sequence Step 1 Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, pumpkin pie spice, and salt. In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Fill foil-or paper-lined muffin cups almost to the top. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack