Spicy Pumpkin Cream Muffins

These turned out really moist and flavorful.

2 cups Carbquik
1/2 cup canned pumpkin
8 drops Sweetzfree (or 1/3 cup Splenda)
1/4 cup heavy cream
1/4 cup vegetable oil
1/4 cup water
1 egg
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon


1. Heat oven to 400°F. Grease bottoms only of 9 regular-size muffin cups, or place paper baking cup in each muffin cup.

2. Stir all ingredients until moistened. Fill muffin cups about 3/4 full.

3. Bake 15 minutes or until golden brown. Immediately remove from pan.

Makes 9 muffins
159 calories
2.9 net carbs