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Pumpkin Muffins Recipe

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This recipe for Pumpkin Muffins, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

mary Jo Rodrick
Added: Saturday, November 26, 2005


7 oz canned pumpkin
1 packet powdered egg (1 egg white)
1 oz Eggbeatter
1 tsp meringue powder
1 tsp baking powder
1 T brown sugar
1 11/2 T Bisquet mix ( Betty Crocker Buttermilk)
1 tsp pumpin pie spice
1 tsp cinnamon
1 tsp nutmeg
t/2 tsp freshly grated ginger
pinch salt
1 T Divinci Sugar free carmel syurp
1/8 cp Splenda
little water

Heat oven to 400
Spray small muffin pans with Pam for Baking

Mix all ingredients except water. Add water as needed
to make into a firm cake batter consistency. Pour
batter into muffin cups filling 2/3 full.

Bake 10-12 minutes or until wooden pick comes out
clesn. Turn oven off and leave for 5 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
About 3 carbs per muffin
1 point




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