Pumpkin Pecan Muffins
2 1/4 cups all-purpose flour
1 1/2 cups Splenda Granular
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon JO's Pumpkin Pie Spice or any pumpkin pie spice
1 (15 oz.) can Libby's solid-pack pumpkin
1 egg or equivalent in egg substitute
1/4 cup "I Can't Believe It's Not Butter" light margarine
1/2 cup water
6 tablespoons chopped pecans
Preheat oven tp 350 degrees. Spray 12 wells of a muffin pan with butter-flavored cooking spray or line with paper liners.
In a large bowl, combine flour, Splenda, baking powder, baking soda, salt, an pumpkin pie spice. In a medium bowl, combine pumpkin, egg, margarine, and watr. Add pumpkin mixture to flour mixture. Mix just to combine. Fold in pecans. Evenly spoon batter into prepared muffin wells.
Bake for 20 to 30 minutes or until muffins test done in center. Place muffin pans on a wire rack and let set for 5 minutes. Remove muffins and continue cooling on wire racks.
Each serving equals:
HE: 1 br, 1 fa, 1/3 ve, 17 oc
157 calories, 5g fat, 4g protein, 24g carbohydrates, 305mg sodium, 46mg cholesterol, 3g fiber
diabetic: 1 1/2 starch, 1 fat