Pumpkin Muffins - cooking recipe

Ingredients

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

Preparation

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