VERY moist Maple Pumpkin Spice Muffins! (with pictures!)

I've already been craving pumpkin desserts lately so I threw these together last night and they are AWESOME! It's based off of a Hungry Girl recipe that I found and changed a bit.
This could be much lower calorie if you opt for a no-calorie sweetener (I'm not a fan personally) or lessen some of the spices I add in.. but I certainly wouldn't do without them.
Please excuse my horrible photography skills!

INGREDIENTS:

2 cups Spice Cake Mix (I used Duncan Hines)
1 cup Pure Pumpkin (I used Libby's)
2 teaspoons of Splenda Brown Sugar Blend
1/3 cup of Egg Beaters Original
Small dash of salt
2 tablespoons Sugar Free Maple Syrup (I used Maple Grove Farms)
1/2 teaspoon Pumpkin Pie Spice
2 tablespoons Cinnamon (or more, if you want to sprinkle some on top!)


I mixed all of the dry ingredients together and then added the wet ingredients. Mix well and separate into your muffin tins. I used foil wrappers to ensure that they didn't stick to the sides, or you could spray the pan.
Sprinkle cinnamon on the tops of the muffins (optional) and then bake at 350 degrees for approx. 20 minutes or until a toothpick comes out clean.


This makes 11 decent sized muffins!

NUTRITIONAL BREAKDOWN:

Per 1 Muffin:
118 calories
23 carbs
2 fat
3 protein