Low-Fat Pumpkin Spice Muffins
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3 c. all-purpose flour
3-1/2 t. baking powder
1 t. baking soda
1-1/4 t. cinnamon
1/2 t. ground cloves
1/4 t. ground ginger
1/4 t. nutmeg
1/2 t. salt
1 c. packed brown sugar
1 c. granulated sugar
2/3 c. prune puree (recipe below)
4 eggs
1-1/2 c. canned pumpkin (1 15-oz. can)


Preheat oven to 350 degrees Fahrenheit.  Spray or grease 
muffin cups with cooking spray.

In mixing bowl, blend flour, baking powder, baking soda,
spices, and salt.

In a separate bowl, beat together sugars, prune puree, eggs,
and pumpkin.  Stir dry mixture into batter, mixing just to
blend (do not overmix!).

Fill prepared muffin cups 3/4 full.  Bake 20-24 minutes until
muffins are slightly golden brown on top and test done.

Makes 2 dozen standard-sized muffins.


NOTE:  if you do not wish to make the prune mixture, unsweetened
applesauce may be substituted successfully; however, you may
need to adjust the amount of flour in the recipe slightly to
adjust the consistency.


Prune Puree
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1/4 c. water
1 c. dried, pitted prunes

In the large bowl of a food processor, puree the prunes and
water until completely smooth.  Store in a sealed container 
in the refrigerator until use.


Variations:
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Although it adds more fat to the recipe, chopped nuts are also
very good in this mix (e.g., walnuts, pecans).