LowFat/Low Cal Pumpkin Muffins

Its the time of year that I start craving all things pumpkin. I stumbled across this recipe at allrecipes.com while doing a google search. Its not my recipe, but I wanted to share it with other pumpkin enthusiasts after I tried it myself. It is delish! I tweaked it a little so I'll add my changes in parenthesis. Makes 21 muffins

2 cups sugar (used splenda)
1 15 oz Libby's canned pumpkin
1 cup unsweetened applesauce (I used 1 med smashed banana & 2 TBS fat free half n half I forgot to buy the applesauce)
1/2 cup egg beaters
3 cups all purpose flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg or allspice
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt (used Morton's lower sodium salt)
1 c chopped nuts (pecans)
1 c raisins (optional. I didn't use them)

In a large mixing bowl, combine sugar, pumpkin, applesauce, and egg beaters. Mix well. In a separate bowl, mix dry ingredients. Make well in center of dry ingredients and add the pumpkin mixture. Mix well. Line cupcake pan and spray liner with cooking spray. Scoop and fill cups with batter. Add pecans for a topping. Bake at 350 for 20-25 minutes. ***Can also be made into 2 loaves. Bake that for 50-60 minutes at 350***

My stats per muffin were: CALS 93; CARBS 17; FAT 2; PROTEIN 3; SODIUM 199. Hope you enjoy!