Sunday, October 3, 2010

Grams Made Pumpkin, Cranberry & Pecan Muffins

When we were in Houston last weekend Grams went to Ikea where I bought a new muffin tin. It makes a tall, skinny muffin which is bigger than a mini-muffin but smaller than a regular muffin. I've been dying to try it all week but I've been crazy-busy. This afternoon, while Grandad went dove hunting I decided to give it a try. The muffins sort of look like pop-overs when you fill the tins properly. I had to experiment a little to get it just right.

I got this recipe from another blogger. I modified it to use Splenda for Baking which is a Splenda/sugar blend. Click on For the Love of Cooking for the original recipe. While you're there, look around. She has some great recipes.

2 cups of flour
1/4 cup + 2 Tablespoons Splenda for Baking
3 tsp baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup of vegetable oil
2 eggs
1/2 cup dried cranberries
1/2 cup chopped pecans

Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.

Mix together the flour, Splenda for Baking, baking powder, cinnamon, ginger, and salt in a large bowl. Stir in the pumpkin, oil, eggs, cranberries, and pecans. Mix until just combined. Divide batter evenly between the muffin cups. Sprinkle coarse sugar evenly over batter in each cup.

Bake in the oven for 20-23 minutes or until a tester inserted in the middle of the muffin comes out clean. Cool on a rack.

These were delicious, even with the Splenda/sugar exchange. I had two for dessert tonight.