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Pumpkin Pudding Cakes
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Serving Size: 12
2 tbl splenda
1/4 tsp pumpkin pie spice
CAKES:
1 cup ground almonds
1 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
1 cup canned pumpkin
3/4 cup splenda
2 large eggs
2 tbl cold water
2 tbl melted butter
1/2 cup hot water
Preheat oven to 350°F-180°C
In a small dish mix the 2 Tbl. splenda and the 1/4 tsp. pie spice; set aside.
In a small bowl mix together the ground almonds, baking powder, pie spice and salt.Set aside. In another bowl mix the pumpkin, eggs, splenda, melted butter, 2 Tbl. hot water. Mix well. Add the pumpkin mixture to the dry ingredients, mix well.
Spray 12 muffin cups or custard cups, spoon the pumpkin mixture evenly among the cups. Sprinkle on the splenda mixture , spoon on the hot water evenly on each cup.
Bake at 350°F-180°C for about 22 minutes.
Cool in pan, store in covered container in the fridge.
Per Serving: 99 Calories
8 gram fat
4 carbs
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