Pumpkin Cranberry Muffins

Seeing as how the holiday season is upon us, I thought I would share a recipe that everyone could enjoy! I know I am sure loving my pumpkin mixed with my oats everymorning, so hopefully you will enjoy these muffins just the same! Not only are they tasty but they are a great grab and go meal for those of you that always seem like you are on the run!! Enjoy! Ingredients: One 15-oz. can pure pumpkin 1 cup whole-wheat flour 1/2 cup oatmeal 1/2 cup fat-free liquid egg substitute (like Original Egg Beaters) 1/2 cup Splenda No Calorie Sweetener (granulated) 1/4 cup brown sugar (not packed) 1/4 cup Ocean Spray Craisins Original Sweetened Dried Cranberries (or regular raisins), chopped 2 1/4 tsp. baking powder 1 1/2 tsp. cinnamon 1 tsp. vanilla extract 1/2 tsp. salt 1/3 tsp. pumpkin pie spice Directions: Preheat oven to 350 degrees. In a large bowl combine the oats and the whole wheat flour (can use all oats if you would like), splenda, brown sugar, cinnamon, baking powder, salt and pumpkin pie spice. So basically all the dry ingredients with the exception of the craisins. In a medium bowl mix the pumpkin, egg substitute and vanilla extract. Then add this mixture to the dry ingredients and stir until well blended. Slowly sprinkle craisins (or raisins if you prefer) into the batter making sure that they don't all stick together and trying to evenly distribute them throughout. Then distibute the batter into 8 muffin cup pan sprayed first with Pam or a non-stick cooking spray and bake at 350 degrees for 35 minutes. Serving size: (1 muffin) Calories: 143 Fat: 0.5g Carbs: 31g Fiber: 4.5g Protein: 5g