Pumpkin Nut Muffins

Servings = 6 muffins | Serving size = 1 muffin

This recipe can be multiplied by 2.

Muffins will keep for 24 hours, unfrozen, in a plastic bag. To freeze muffins, wrap individually. Remove from bag for 20 minutes to thaw, then slice in half and reheat in an oven that has been preheated to 300°F.

1 cups all purpose flour
1/2 cup Splenda®
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground allspice
2 Tbsp. chopped walnuts
2 Tbsp. golden seedless raisins
1/4 cup canned pumpkin
2 tsp. unsalted butter (melted)
1/2 cup egg substitute
1/2 cup non-fat buttermilk
1/2 tsp. granulated sugar

Preheat oven to 400°F.

Sift the flour, Splenda, baking powder, baking soda, nutmeg, cinnamon and allspice into a large mixing bowl. Add the walnuts and raisins and toss to coat them with the flour.

Place the pumpkin, melted butter, egg, egg white and buttermilk in a separate mixing bowl. Whisk until the mixture is well blended and smooth.

Gently fold the pumpkin mixture into the flour. Do not over mix.

Line a non-stick muffin tin with muffin papers. Divide the batter equally between the twelve muffin papers.

Gently sprinkle the granulated sugar over the tops of the muffins and then bake for about 15 to 18 minutes.

Nutrition Facts

Serving size: one muffin | Servings: 12

Calories 130 | Calories from Fat 27

Amount Per Serving (% Daily Value)

Total Fat 3g (5%) | Saturated Fat 1g (5%)

Cholesterol 21mg (7%) | Sodium 325mg (14%)

Total Carbohydrates 21g (7%) | Dietary Fiber 1g (4%) | Protein 4g

Vitamin A 46% | Vitamin C 1% | Calcium 8% | Iron 8%