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Print this Recipe    Pumpkin Muffins

Fat Free Pumpkin Muffins

1/2 cup prune puree
2/3 cup packed brown sugar
1/3 cup molasses
1 cup canned pumpkin puree
1/4 cup egg substitute or 2 egg whites
1+1/4 cup flour
1/2 cup cornmeal
1+1/2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt

Preheat oven to 400. Use either paper liners or grease muffin pan
with cooking spray.

Mix prune puree, sugar, molasses, pumpkin and egg.

In a separate bowl, mix remaining ingredients. Combine and stir
to blend.

Pour into prepared muffin tin, bake for 20-25 minutes. Makes 10
muffins.

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