Ingredients
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2 cups whole wheat pastry flour
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1 tablespoon baking powder
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1 teaspoon salt
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1 teaspoon baking soda
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1/2 teaspoon clove
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1/2 cup unsweetened applesauce
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2 tablespoons canola oil
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1 cup canned pumpkin
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1/3 cup sugar
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1/3 cup Splenda granular
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1/2 cup fat free egg substitute
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1/3 cup non-fat powdered milk
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1/3 cup water
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1/3 cup walnuts, chopped fine
Instructions
- Preheat oven to 400 degrees.
- Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
- Mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl.
- Combine the applesauce, pumpkin, sugar, Splenda, oil, egg substitute and water in a medium bowl; mix thoroughly.
- Add the applesauce mixture to flour mixture, mixing until completely incorporated.
- Pour the batter into muffin tin, filling about 2/3 full.
- Sprinkle tops of batter with walnuts.
- Bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean.
- Please note: When you bake with Splenda, the cooking time is greatly reduced.