Slightly adjusted from the Hungry Girl website
-1 1/2 cups whole-wheat flour
-1/2 cup granulated Stevia In The Raw (you can use sugar if you'd like, the calories will just be a little higher)
-1/4 cup brown sugar (not packed)
-1 tbsp. baking powder
-2 tsp. cinnamon
-1/2 tsp. pumpkin pie spice
-1/4 tsp. salt
-One 15-oz. can pure pumpkin
-1 cup club soda
-1/4 cup sugar-free pancake syrup
-1 tsp. vanilla extract
-1/4 cup raisins, chopped
-1 tablespoon milk or water
-1/2 teaspoon vanilla
-Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.
-Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl. Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.
-In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.
-Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan. (Batter may be piled high... This is OK!)
-Bake in the oven until muffins are golden brown and a toothpick inserted into the center of one comes out mostly clean, about 30 minutes. Set aside to cool.
-Meanwhile, combine all icing ingredients in a small bowl. Mix until smooth and blended. (Refrigerate icing if you don't plan to serve muffins right away.)
-Remove cooled muffins from the pan. Just before serving, warm icing in the microwave for a few seconds and drizzle it onto the muffins (or simply spread it on evenly). Enjoy!
10 servings: 1 iced muffin each
Nutritional Info: 137 calories, 0.75g fat, 260mg sodium, 32g carbs, 6.75g fiber, 9g sugar, 5.5g protein
Let me know what you think of these!