Pumpkin Muffins

• 2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon clove
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup unsweetened applesauce
• 2 tablespoons canola oil
• 1 cup canned pumpkin
• 1/3 cup sugar
• 1/3 cup Splenda granular
• 1/2 cup fat free egg substitute
• 1/3 cup non-fat powdered milk
• 1/3 cup water
• 1/3 cup walnuts, chopped fine

1. Preheat oven to 400 degrees.
2. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
3. Mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl.
4. Combine the applesauce, pumpkin, sugar, Splenda, oil, egg substitute and water in a medium bowl; mix thoroughly.
5. Add the applesauce mixture to flour mixture, mixing until completely incorporated.
6. Pour the batter into muffin tin, filling about 2/3 full.
7. Sprinkle tops of batter with walnuts.
8. Bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean.
9. Please note: When you bake with Splenda, the cooking time is greatly reduced.

whole wheat pastry flour, baking powder, salt, baking soda, clove, ground cinnamon, ground nutmeg, unsweetened applesauce, canola oil, pumpkin, sugar, splenda, egg substitute, nonfat powdered milk, water, walnuts

Taken from www.food.com/recipe/pumpkin-muffins-108995 (may not work)