Pumpkin Spice Muffins

Hope ya'll had a great weekend! Even though it was hot I still was craving breads this weekend for some reason. I made pumpkin, a real yummy banana and am planning on making a zucchini later this week. These muffins turned out really great they are so moist! One thing you got to love about pumpkin is you can pretty much always count on that. I was thinking these would be yummy to add carrots to as kinda a carrot pumpkin muffin. My family however, put the thumbs down to that so I have not yet tried it. What do you think of that add?

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Servings: 12

Serving Size: 1 Muffin

Calories: 89

Fat: 0 g

Carbs: 19 g

Fiber: 1 g

Protein: 2 g

Points+: 2

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Here Are Your Ingredients:

1 Cup Pumpkin Puree 

3/4 Wheat Flour 

3/4 White Flour

1 Tablespoon Vanilla

2 Teaspoons Cinnamon

1/2 Cup Brown Sugar 

1 Large Egg White 

1/2 Teaspoon Baking Soda

1/4 Cup Splenda

Pre heat oven to 375 degrees. With hand mixer mix all wet ingredients; pumpkin, vanilla, brown sugar, and egg white. In a separate bowl add dry ingredients and mix; flour, cinnamon, Splenda, and baking soda. When both bowls are thoroughly mixed pour dry ingredients into wet ingredients and mix. Place one spoonful of mixture in muffin sleeves. Cook for 15 minutes or until toothpick comes out clean.
Bon ABpetit!