R.O.D.-Pumpkin Muffins-remade

I got the original recipe from SparkPeople this morning in my email.  Although THEY think these are a healthy treat, I remade the recipe with just 2 small changes and just LOOK at the difference!!!
I obviously have not tried this yet, but I HAVE used unsweetened applesauce in place of oil and it works very well, and I think the apple with the pumpkin will be wonderful.  I have both Splenda and Nature's Crystals and think they both work well for baking.
If I get a chance, I will try these this weekend......or if someone else does, let me know!

Pumpkin Muffins—Remade

Sweet treat for dessert, or at any time of the day.

2 eggs, beaten

 1 cup Splenda Granulated (or Nature’s Crystals)

 1 cup canned pumpkin

3/4 c unsweetened applesauce

 1/4 cup water

 1-2/3 cup flour

 1 teaspoon baking soda

 3/4 teaspoon salt

 1/2 teaspoon baking powder

 1/2 teaspoon ground cloves

 1/2 teaspoon nutmeg

 1/2 teaspoon cinnamon

 1/2 cup nuts, chopped (optional)

 

DIRECTIONS
1. Preheat oven to 350? F.
2. Combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl.
3. Stir together flour, baking soda, salt, baking powder, and spices in a separate bowl.
4. Add dry ingredients to wet, and stir to blend.
5. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups.
6. Bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove from pan right away.

 

Calories 129; Calories from fat 47;  Total fat 5.2 g;  Cholesterol  41 mg;  Sodium 401 mg;  Carbs  18 g;  Fiber 2.2 g;  Sugars  3.5 g;  Protein 4.3 g

 

 

 

 

 

Original Pumpkin Muffins
Serves: 9
Serving Size: 1 muffin

Sweet treat for dessert, or at any time of the day.

INGREDIENTS
2 eggs, beaten
1 cup Sugar
1 cup canned pumpkin
3/4 cup olive oil
1/4 cup water
1-2/3 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup nuts, chopped (optional)

DIRECTIONS
1. Preheat oven to 350 F.
2. Combine eggs, sugar, pumpkin, oil, and water in a medium-sized mixing bowl.
3. Stir together flour, baking soda, salt, baking powder, and spices in a separate bowl.
4. Add dry ingredients to wet, and stir to blend.
5. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups.
6. Bake 20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Remove from pan right away.

NUTRITION INFO

Calories 366;  Calories from fat  209;  Total Fat  23.2 g; Cholesterol 41 mg;  Sodium  401 mg; Carbs  37.4 g;  Fiber  2.0 g;  Sugars 23.6 g;  Protein  4.3 g