Ww Pumpkin Spice Muffins

Ingredients

• 2 cups canned pumpkin
• 2 cups sugar
• 1 cup Splenda sugar substitute (optional..the original recipe called for 3 cups sugar. I like these just fine with 2 cups of sugar)
• 1 cup unsweetened applesauce
• 1 egg
• 3 egg whites
• 2 1/3 cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves

Directions

1. 1

   Preheat oven to 350.

2. 2

   In a large mixing bowl combine pumpkin, water, sugar, splenda (if using), applesauce, egg and egg whites.

3. 3

   Beat with an electric mixer until well blended.

4. 4

   In a separate bowl combine both flours, baking soda, salt, baking powder, cinnamon, nutmeg and cloves and stir until combined. (I like to use a pastry cutter so make sure the baking soda and powder are evenly distributed).

5. 5

   Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

6. 6

   Spray muffin pan cups very well with Pam. You can use cupcake papers but the muffins tend to stick to it.

7. 7

   Measure 1/3 cup of batter into each muffin cup. There will be 1/3 cup left over for the 25th muffin. I usually toss it rather than bake one muffin.

8. 8

   Bake for 20-25 min or until toothpick inserted into center of cupcakes comes out clean.

9. 9

   Tap on bottom of pan to dislodge muffins.

10. 10

    ENJOY!