Patty's Pumpkin Muffins

1/2 Cup Egg Substitute
1/4 Cup Unsweetened Applesauce
1 Cup Canned Pumpkin
6 oz. Pineapple Juice
1 1/2 Cups Splenda Granular
1/2 teaspoon Salt
2 Tablespoons Baking Soda
1 Tablespoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Allspice
1/8 Cup Quick Cooking Oats
1/8 Cup Flaxseed Meal
1 1/2 Cups Whole Wheat Flour

Pre-heat oven to 350 degrees. In a small mixing bowl, combine the egg substitute, applesauce, pumpkin, and pineapple juice. In a medium mixing bowl, combine the Splenda, salt, baking soda, baking powder, allspice, cinnamon, oatmeal, flaxseed meal and whole wheat flour. Pour the wet ingredients into the dry ingredients and stir with a spoon just until combined and moist. Do not over stir. Spray a 12 hole muffin pan with butter flavored non-stick cooking spray. Divide the muffin batter between the muffin wells and bake for 17-18 minutes. Cool completely on a wire rack.

Serves: 12
Per Serving: 97 Calories; 1g Fat (10.7% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 858mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. WWP: 1 (www.AimeesAdventures.com)