This recipe came from the Robin Webb and it was sent to him by the American Diabetes Association. It is made up of the cinnamon and nutmeg. It has a very moist texture and sweet taste.

INGREDIENTS

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 eggs, beaten
• 1 cup pumpkin puree
• 1/4 cup white sugar

• 2 cups unsweetened applesauce
• 2 tablespoons vegetable oil
• 1 teaspoon almond extract

DIRECTIONS

• Set your oven to 350 degrees F then in a moderate sized bowl, combine the flour, baking powder and soda, cinnamon and nutmeg then put them aside.
• Using a big mixing container, beat the eggs together with the, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Gradually add in the flour mixture just until both mixtures are well blended without over beating it. Fill eighteen lightly oiled muffin cups,
• Place inside the oven then let them cook for twenty five to thirty minutes. When done, take them off the oven then take them off the pan and into the wire racks for further cooling.