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Pumpkin Apple Muffins

Source of Recipe

"Recipe Doctor" with some additional "tweaking" by me!


List of Ingredients

2 1/2 cups flour
1 cup sugar
1/2 cup Splenda
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 egg -- lightly beaten
1/4 cup Egg Beaters® 99% egg substitute -- 2 egg whites can be substituted
1 cup canned pumpkin
1/4 cup Canola oil
6 tablespoons pancake syrup, low calorie
2 cups apples -- about 2 apples-- finely chopped, peeled and cored

For streusel topping:

2 tablespoons flour
1/4 cup Splenda
1/2 teaspoon cinnamon
1 tablespoon light margarine -- melted


Recipe

Preheat oven to 375º and lightly coat 18 muffin cups with Canola spray or use paper liners.

In a large bowl, blend together 2 1/2 cups flour, Splenda, 1 cup sugar, pumpkin pie spice, baking soda and, salt. In a mixing bowl, beat together egg, Eggbeater's, pumpkin, Canola oil, and pancake syrup. Add flour mixture to mixing bowl; beating on low just until blended. Fold in (or beat on low speed) the finely chopped apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 Tbsp. flour, 1/4 cup Splenda and cinnamon. Drizzle melted butter over top and blend with fork just until mixture resembles coarse crumbs. Sprinkle topping evenly over the batter using a teaspoon measuring spoon.

Bake 18 - 20 minutes or until tests done.

18 muffins

Per Serving: 165 Calories; 4g Fat (20.8% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 156mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.