Ingredients:
• 15 oz pumpkin puree can
• 1 cup fat free milk
• 1/2 cup granulated Splenda
• 1/4 cup sugar
• 1 cup whole wheat flour
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 cup chopped cranberries
• 1 tsp baking soda
• 1 cup flour
Directions
1. Blend all ingredients untill mixed.
2. Pour into 12 greased muffin tins or muffin papers.
3. Bake at 350 °F (175 °C) for 22-25 minutes.
ENJOY!
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