I converted one of our family's favorite recipe
into the sugar free version of the original.
We invited some friends over for a cook out last night.
I did not tell the kids that these were sugar free.
They devoured them. Some of there comments were:
M.G. - This is heaven!
I-Man - These taste better than last time.
J.G. These are so good.
G. - Can I have more. & Can I take one home.
I made a plate of them to take home,
half the plate was gone before they reached the door.
Sugar Free Pumpkin Bar Bites
2 cups splenda1 cup crisco shortening
18 oz canned pumpkin pie mix (2/3 of the big can)
4 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon pumpkin pie mix
Combine first four ingredients, mix with blender until creamy.
Add flour, mix again until combined.
Add remaining ingredients and blend until combined.
Fill a pastry bag or a plastic freezer bag (cut of end) fill muffin cups 3/4 of the way full.
Bake 350 F for 25-30 minutes.
note: the splenda in the recipe will prevent it from browning on the top.
If you want a golden appearence, mist "cupcakes"
with cooking spray before putting in the oven.