Muffins perfect for leftover pumpkin

If you’re a pumpkin lover, then a batch of these will please your palate whether you are having one for breakfast or an afternoon coffee break.

Pumpkin Pecan Muffins

2  1/4 cups all-purpose flour

1  1/2 cups Splenda Granular

1  1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon pumpkin pie spice

1 (15-ounce) can solid-pack pumpkin

1 egg or equivalent in egg substitute

1/4 cup Light Margarine

1/2 cup water

6 tablespoons chopped pecans

Preheat oven to 350 F. Spray 12 wells of a muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, Splenda, baking powder, baking soda, salt and pumpkin pie spice. In a medium bowl, combine pumpkin, egg, margarine and water. Add pumpkin mixture to flour mixture. Mix just to combine. Fold in pecans.

Evenly spoon batter into prepared muffin wells. Bake for 20 to 30 minutes or until muffins test done in center. Place muffin pans on a wire rack and let set for 5 minutes. Remove muffins and continue cooling on wire racks. Serves 12.

Hint: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.

• Each serving equals: 157 calories, 5g fat, 4g protein, 24g carbs, 305mg sodium, 46mg calcium, 3g fiber; Diabetic Exchanges: 1  1/2 Starch, 1 Fat; Carb Choices: 1  1/2 .

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