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Reduced Sugar Pumpkin Spice Muffins

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course All Recipes, Bread, Dessert
Cuisine All, Pumpkin, Vegetarian
Servings 12
Calories 116 kcal


  • 1 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour (or whole wheat flour)
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup 100% pure pumpkin (NOT pumpkin pie filling!)
  • 1 small ripe banana mashed
  • 2/3 cup Splenda
  • 1/3 cup lite coconut milk
  • 1 egg lightly beaten
  • 2 tbs canola oil
  • 1/4 cup walnut pieces


  • 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



Calories: 116kcalCarbohydrates: 15gProtein: 3gFat: 5gSodium: 163mgFiber: 2gSugar: 2g
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