Spicy Pumpkin Muffins 136.8 calories

. Dark and spicy they combine the great taste of pumpkin bread with a hint of gingerbread. You may also spoon this batter into 2-3 mini-loaf pans and baking them at 350 degrees for 30-35 minutes or until a toothpick comes out clean when placed into the center of the loaf.

3/4 cup pumpkin puree (canned pumpkin)
1 cup Splenda Granular
6 tablespoons buttermilk
3 tablespoons canola oil
3 tablespoons molasses
1 large egg + 1 large egg white
1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
11/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt

1.Preheat oven to 375°F. Spray 10 standard muffin cups in tin with nonstick
baking spray.
2.In a medium bowl, stir together the first 7 ingredients (pumpkin through eggs). Set aside.
3.In a large bowl, combine flour, baking powder, baking soda, spices, and salt. Stir; make a well in the center of the dry ingredients and add the pumpkin mixture. With a large spoon or spatula, stir just until blended.
4.Spoon batter into prepared muffin cups.
5.Bake for 18-20 minutes or until center springs back when lightly touched. Cool in pan for 5 minutes before removing to a wire rack.

Number of Servings: 10

Recipe submitted by SparkPeople user LADYRB.