2 1/4 C. all-purpose flour
1 pkg Jello sugar-free instant vanilla pudding mix — (4 serving size)
1/4 C. Brown Sugar Twin
2 T. pourable Sugar Twin
2/3 C. Carnation nonfat dry milk powder
1 T. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 C. (1 ounce) mini chocolate chips
1/4 C. (1 ounce) chopped walnuts
2 C. (one 15-ounce can) pumpkin
1 egg or equivalent in egg substitute
3/4 C. Yoplait plain fat-free yogurt
1 T. & 1 tsp. vegetable oil

Preheat oven to 350º F. Spray a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, dry pudding mix, Brown Sugar Twin, dry milk powder, pumpkin pie spice, baking powder, and baking soda. Stir in chocolate chips and walnuts. In a small bowl, combine pumpkin, egg, and yogurt, and the vegetable oil. Mix gently to combine. Add pumpkin mixture to flour mixture. Mix just until combined. Evenly divide batter among prepared muffin wells. Bake for 25 to 35 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Yield: 12 servings
Calories: 172
Fat: 6g
Fiber: 2g