MINI PUMPKIN MUFFINS
Makes 30 Mini Muffins
1 Muffin = 1 PointsPlus™
1/2 light butter, softened
1/2 cup Splenda granulated
1/4 cup fat-free egg substitute
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp pumpkin pie spice
1 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup fat-free milk
Preheat oven to 350º. Spray a mini muffin pan with cooking spray.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice. Set aside.
In a small bowl, mix together milk and pumpkin. Set aside.
In a large bowl, beat softened butter and Splenda until light and fluffy. Add egg substitute and continue mixing. Add dry ingredients alternating with the pumpkin/milk mixture.
Fill muffin cups @ 3/4 full and bake 22 minutes.
Cool on rack.
MY SPIN: There isn't one! I adjusted the cinnamon in the recipe per popular consensus of the meeting.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*