Orange Pumpkin Flax Muffins

3 whole Large Eggs
1 cup *Smart Balance Omega Oil
2 cups *Splenda (sugar substitute of choice)
1 cup Granulated Sugar
1 cup Brown Sugar
29 oz + 15 oz cans of *Libby's Pumpkin
Zest of 1 Naval orange, finely chopped
1 1/3 cup Orange Juice (any variety)
2 tsp Pure Vanilla Extract
3 cups Whole Wheat flour
2 cups Unbleached flour
1 cup Ground Flax Meal
4 tsp Salt
4 tsp Baking Soda
2 tsp Baking powder
2 tsp Nutmeg
2 tsp Cinnamon
1 tsp Ground Cloves

*Preheat oven to *350. Line and spray 4- 12 serving muffin tins with muffin cups. Next combine all dry ingredients, flours, flax meal, salt, baking soda and powder, cinnamon, cloves, and allspice. Then beat eggs with oil on low speed, add sugars and Splenda, then orange zest and pumkin, next orange juice and vanilla.
After all wet ingredients are well blended, slowly fold in dry mix, 1/4 at a time, folding then mixing on low until its completely added. DO Not over mix, as muffins may become rubbery. Mixture will resemble brownie thickness, as it is very moist. Spoon into muffin tins about 3/4 full of the cup.

Bake for 25-30 minutes, depending on altitude and humidity.

You can always half the recipe, but since I have such a large family, making 12-24 muffins makes no sense; they'd all be gone the same night! To make them sweeter, substitute regular sugar and brown sugar for Splenda cup for cup.

Number of Servings: 48

Recipe submitted by SparkPeople user NIKKI13075.