Pumpkin Muffins

• 12 cup Libby's canned pumpkin
• 14 cup skim milk
• 14 cup Egg Beaters egg substitute
• 2 cups Bisquick Heart Smart mix
• 14 cup Splenda granular
• 12 teaspoon ground nutmeg
• 12 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 1 tablespoon philadelphia fat free cream cheese

1. .In a mixing bowl, combine pumpkin, milk and egg.
2. Combine dry ingredients; add to pumpkin mixture and stir just until moistened.
3. Spoon into 12 well greased muffin cups.
4. Combine the streusel ingredients, cutting in the butter until mixture is crumbly; sprinkle over the muffins.
5. Bake at 400-degrees for 15 minutes or until golden brown.
6. Serve warm or freeze and microwave before serving.
7. Recipe yields about 12 muffins.

pumpkin, milk, egg beaters, splenda, ground nutmeg, ground cinnamon, ground ginger, philadelphia

Taken from www.food.com/recipe/pumpkin-muffins-340580 (may not work)