Servings: 12 @ 3 WW Freestyle Points

1 1/2 C Whole wheat flour = 180g (18 fp) 1 ½ C Whole wheat flour = 180g (18 fp)
1/2 C Old Fashiomed Oats (4 fp) ½ C Old Fashiomed Oats (4 fp)
2 tsp Cinnamon 2 tsp Cinnamon
2 tsp Baking Powder 2 tsp Baking Powder
1/2 tsp Baking Soda ½ tsp Baking Soda
1/4 tsp Ground Nutmeg ¼ tsp Ground Nutmeg
1/4 tsp Salt ¼ tsp Salt
1 1/2 C Canned Pure Pumpkin (not pie filling) 1 ½ C Canned Pure Pumpkin (not pie filling)
1/2 C Egg Beaters or whites ½ C Egg Beaters or whites
1/4 C Truvia spoonable no calorie sweetener ¼ C Truvia spoonable no calorie sweetener
2 Tbsp Whipped butter, room temp (6 fp) 2 Tbsp Whipped butter, room temp (6 fp)
1/4 C Unsweetened Vanilla Almond Milk (if using plain almond milk add 1/4 t vanilla) ¼ C Unsweetened Vanilla Almond Milk (if using plain almond milk add ¼ t vanilla)
2 tsp Vanilla Extract 2 tsp Vanilla Extract
1/2 C Craisins (80 gm), reduced sugar, chopped (snip with kitchen shears) (9 fp) ½ C Craisins (80 gm), reduced sugar, chopped (snip with kitchen shears) (9 fp)

Preheat oven to 350. Lightly spray non stick muffin pan with oil.
In a large bowl combine all dry ingredients. Mix well.
In a medium bowl combine all remaining ingredients except craisins. Whisk until uniform.
Add wet ingredients to the dry ingredients. Mix until uniform. (batter will be thick)
Fold in ¾ of the chopped craisins. Evenly fill muffin pan with batter, and smooth out the tops.
Sprinkle with remaining chopped craisins, and lightly press to adher. Bake until a toothpick inserted into the center comes out clean, 18 to 20 min.

37 total freestyle points  37 total freestyle points
Made at Mark's 11-18-17  Made at Mark's 11 to 18-17