Sugar Free Pumpkin Bar Bites

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 splenda
1 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.

Top with cream cheese frosting if desired.

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.