Low Carb/Low Fat Pumpkin Muffins

• 3 cups oatmeal
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 14 teaspoon salt
• 12 teaspoon cinnamon
• 12 teaspoon allspice
• 2 cups pumpkin
• 14 cup Splenda sugar substitute
• 12 cup applesauce (can substitute 1/2 cup oil)
• 12 cup egg substitute (can substitute 2 eggs)
• 1 teaspoon vanilla

1. Grind oatmeal in food processor to fine consistancy.
2. Combine all dry ingredients (except Splenda).
3. In seperate bowl combine all liquid ingredients and Splenda.
4. Combine liquid with dry.
5. Spoon into paper lined muffin pans.
6. Bake at 350 for 15-20 minutes, until tooth pick comes out clean.

oatmeal, baking powder, baking soda, salt, cinnamon, allspice, pumpkin, splenda sugar substitute, applesauce, egg substitute, vanilla

Taken from www.food.com/recipe/low-carb-low-fat-pumpkin-muffins-465929 (may not work)