Lower-Fat, Lower-Sugar Pumpkin Muffins

This is a make-over of a Weight Watchers make-over. The fat has been reduced as has the sugar. These are a moist, spice muffin that can be enjoyed for breakfast or a quick dessert.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 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

Directions

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.