Applesauce Pumpkin Muffins
|Baking mix||1 1⁄2 Cup (24 tbs) (Atkins Quick Quisine)|
|Granulated sugar substitute||1 1⁄4 Cup (20 tbs)|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Unsalted butter||6 Tablespoon (At Room Temperature)|
|Canned pumpkin puree||1⁄2 Cup (8 tbs)|
|Sugar free applesauce||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
1. Heat oven to 350°F.. Lightly coat a 12-cup muffin tin with cooking spray, or line with paper or foil liners.
2. Combine bake mix, sugar substitute, walnuts, baking soda, cinnamon, ginger, cloves, and salt in a food processor; pulse until nuts are finely chopped. Add eggs, butter, pumpkin, applesauce, and water. Process until combined, scraping down sides as needed, about 10 seconds.
3. Scoop batter into muffin cups. Bake until a toothpick inserted in one of the center muffins comes out clean, 20 to 30 minutes. Cool completely in pan.