Pumpkin Cranberry Muffins

Disclosure: I made this delicious Fall inspired Pumpkin Cranberry Muffins recipe using SPLENDA® Sweetener Products as part of a sponsored post for Socialstars #SplendaSweeties #SweetSwaps. All opinions are my own.

Fall is here and you know what that means? Pumpkin flavored muffins! These Pumpkin Cranberry Muffins are perfect when you want a sweet little snack during the day. Or you could start the morning off with a pumpkin muffin and your cup of coffee.

NEW SPLENDA® NATURALS STEVIA SWEETENER

For those of us who love celebrating the Fall with a pumpkin flavored dessert but are watching our sugar intake SPLENDA® Naturals Sugar & Stevia Sweetener Blend is the perfect way to make all those Fall baked goods with less added sugar.

A bonus is that it is made with Reb D stevia which does not have that funky after taste that most other stevia sweeteners have.

When you swap regular sugar for SPLENDA® Naturals Sugar & Stevia Blend you can still enjoy your favorite baked during the Fall and holiday season.

Less Sugar Added Pumpkin Muffin Recipe

This pumpkin muffin recipe turned out moist and delicious. I added reduced sugar dried cranberries but if you wanted to cut back on the sugar level even more you could leave out the cranberries but they add a nice bit of tartness to the pumpkin muffins.

I love to have a little sweet treat in the late afternoon with a cup of coffee but these Pumpkin Cranberry Muffins would also be perfect for breakfast.

This Fall pumpkin inspired muffin recipe makes 16 large pumpkin muffins but if you want to stretch the recipe even further you could make 24 small muffins.

How To Freeze Pumpkin Cranberry Muffins

Individually wrap the leftover muffins in plastic wrap and freeze. You’ll be able to enjoy this Pumpkin Cranberry Muffins recipe any time you like.

Pop the frozen Pumpkin Cranberry Muffins in the microwave for a few seconds to thaw whenever you crave the flavor of pumpkin this Fall.

How To Make Pumpkin Cranberry Muffins

Ingredients

1 1/2 cup unbleached all purpose flour
1 cup SPLENDA® Naturals Sugar & Stevia Blend
1 1/2 teaspoon baking soda
1 1/4 teaspoon pumpkin pie spice
3/4 cup reduced sugar dried cranberries
1 large egg
3/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1/2 cup evaporated milk
1/2 cup hot tap water

Directions

Preheat oven to 375 F. and line a cupcake pan with cupcake liners.
In a large bowl or the bowl of a stand mixer measure the first 4 ingredients (dry ingredients) and mix on low to combine.
Add the dried cranberries to the dry ingredients and toss well to coat with the flour mixture.
In a separate small bowl lightly beat the egg and add the remaining ingredients. Mix well to combine.
Mix the wet ingredients into the dry ingredients until just moistened, about 1 minute.
Fill each cupcake well 3/4 of the way full.
Bake in the preheated oven for 18 to 20 minutes.
Makes 12-16 large muffins.
Remove from oven and cool on a baking rack.
Store in an air tight container.