Sunday, November 4, 2012

Sugar Free Cranberry Pumpkin Muffins

Friday, I was in a major baking mood! I made brownies for my hubby (that I must note, he had been asking me to make for a couple of weeks, he he), Reduced Sugar Strawberry Cookies, and these yummy Sugar Free Cranberry Pumpkin Muffins!

This recipe makes 22-24 muffins, depending on how full you fill the muffin cups.

If this recipe makes that many muffins... why are there only 7 muffins showing in this picture? Because they are so good!!!

After I made them, I gave 8 to my in-laws so they could try them out, and so the kids could have some at their house this weekend. Glad I did... otherwise, they may not have been able to try them at all!!

I originally found the recipe on but since I wanted to make is sugar free, to lower the amount of carbs per muffin, I did a little tweaking and worked out the adjusted nutritional information on before making them, and sharing this recipe for you all!

They really aren't very hard to make, or very time consuming. Most time consuming part of the recipe is just cutting the cranberries in half (I  used fresh cranberries I had frozen a few months ago). But let me tell you, I am glad I "slaved" over those cranberries to make this! It was worth it! My only complaint about this recipe is that the cranberry taste overpowered the pumpkin taste, so I think the next time I make these, I'll add a touch more pumpkin pie spice to see if that helps bring out the flavor of the pumpkin more.

I'll stop rambling now, and share this awesome recipe with you all! If you make it, leave a comment below and tell me what you think!


2 eggs, slightly beaten
2 cups Splenda sugar substitute
1 cup pumpkin puree
1/2 cup vegetable oil
2 tablespoons orange zest
2 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups cranberries, halved


1 Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

2 Beat eggs, sugar, pumpkin, vegetable oil, and orange zest in a small mixing bowl until smooth.

3 Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork.

4 Make a well in the center of the flour mixture.

5 Pour pumpkin mixture into the well; stir until the dry mixture is just poistened into the batter.

6 Fold cranberries into the batter.

7 Scoop batter into prepared muffin cups.

8 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Nutritional Information:

Calories 125.5

Calories from Fat 50
Total Fat 5.5 g
Saturated Fat 0.8 g
Cholesterol 16.9 mg
Sodium 117.1 mg
Total Carbohydrate 17.1 g
Dietary Fiber 0.8 g
Sugars 4.6 g
Protein 2.1 g

  Now, I made my own Pumpkin Puree, because I didn't have any canned. To learn how to make your own Pumpkin Puree, Click Here.


  1. Thanks for the nice discussion on "Cooking Up a Storm All Over The World!"

    I would love you to put this as a blog posting as well.

    Great recipe!

    Polly Motzko

  2. Anytime Polly!

    I'll definitely post the recipe there as well!


Print This Recipe!