Preheat oven to 350 degrees F. Grease a 12 cup muffin tin, or use paper liners
In a large bowl stir together all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine pumpkin, mashed banana, Splenda, coconut milk, egg, and oil. Add pumpkin mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin pan. Sprinkle with walnuts.
Bake for 15 to 20 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Makes 12 servings
Reduced Sugar Pumpkin Spice Muffins
Amount Per Serving
Calories 116Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Total Carbohydrates 15g5%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.