2 cups whole wheat pastry flour
1 tblsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 teaspoon nutmeg
1/2 cup splenda
1 15-ounce can solid-pack pumpkin
1/2 cup water
1/2 cup dried cherrie or snipped dried apricots


Preheat oven to 375°. Lightly spray muffin cups with vegetable oil spray.


Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and splenda in a large bowl. Add the pumpkin, water, and dried cherries and stir until just mixed.


Fill the prepared muffin cups to the top and bake 25 to 30 minutes, until the tops bounce back when lightly pressed. Remove from the oven and let stand 1 to 2 minutes, then remove the muffins from the pan.

When cool, store in an airtight container.

This looks like a yummy treat for thanksgiving Dinner. Have you seen any recipes for an acceptable pumpkin pie??? thanks, totallymom1949
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I'll go through my recipes tonight and post a few for you.

molly

thanks for the reply. I have to tell you that I feel terrible about something. I haven't gotten the knack of posting in here yet and I noticed that my reply came out with my name on your recipe. I am so sorry. I have no idea what I did!. I certainly don't want to have paople think it was my recipe. sorry,
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thanks, Debbie LeJeune
totallymom1949