Pumpkin Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon clove
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup unsweetened applesauce
• 2 tablespoons canola oil
• 1 cup canned pumpkin
• 1/3 cup sugar
• 1/3 cup splenda granular
• 1/2 cup fat free egg substitute
• 1/3 cup non-fat powdered milk
• 1/3 cup water
• 1/3 cup walnuts, chopped fine

Recipe

• 1 preheat oven to 400 degrees.
• 2 spray a 12-cup muffin tin with non-stick cooking spray and set aside.
• 3 mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl.
• 4 combine the applesauce, pumpkin, sugar, splenda, oil, egg substitute and water in a medium bowl; mix thoroughly.
• 5 add the applesauce mixture to flour mixture, mixing until completely incorporated.
• 6 pour the batter into muffin tin, filling about 2/3 full.
• 7 sprinkle tops of batter with walnuts.
• 8 bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean.
• 9 please note: when you bake with splenda, the cooking time is greatly reduced.