Preheat oven at 400 degrees. Prepare muffin tin with paper liners. Combine wet ingredients (eggs, oil, pumpkin puree) with sugar substitute in one bowl. Combine dry ingredients (rye flour, baking powder, baking soda, spices and salt) in another bowl. Pour together into one bowl and fold together gently. Don't over mix. Fold in cranberries and pecans. Pour into muffin tin and bake for 20 minutes or golden brown.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 64 (48%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 31mg||10 %|
|Sodium 201.4mg||7 %|
|Potassium 84.5mg||2 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 12.8g|
|Protein 2.4g||3 %|
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Calories per serving: 134
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