1 1/2 cups whole wheat flour 1 tsp baking soda 1 tsp salt 1/2 tsp ground cinnamon 1/4 tsp grated nutmeg 1 cup natural sweetener 1/2 cup canola oil 2 large eggs 1/2 can (15 oz) pumpkin puree 1/2 cup unsweetened applesauce
Preheat the oven to 375ºF. Whisk together the flour, baking soda, salt, cinnamon, nutmeg and set aside. Whisk the sweetener, oil, eggs, pumpkin puree, and applesauce. Add in the dry ingredients and fold with a spatula until the flour has been absorbed. Place in muffin tins and bake 20 to 25 minutes. Cool for 10 minutes.
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