Pumpkin Cranberry Muffins

READY IN: 40mins
Recipe by selfmadegirl

Pumpkin Cranberry Muffins

Top Review by Pardeemom

I did 2 substitutions. I used sugar-free maple syrup and skim milk instead of soy. Otherwise I followed the recipe (something I don't usually do). These did not taste good to me at all. I think there is too much ginger and it's very tart. Maybe regular syrup would have added some sweetness, I'm not sure. My batch made 22 regular size muffins. I know I won't be making these again and they will probably end up in the trash.

Ingredients Nutrition

Directions

  1. Mix wet and dry ingredients seperately, then fold together. Bake at 400 degrees for about half an hour.
  2. You can use agave syrup instead of maple syrup, and replace half a cup of flour with soy protein flour.

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