Pumpkin Muffins

by Amy

1/2 cup low fat milk

1 cup High-fiber All-Bran -- Extra Fiber!

1/2 cup egg beaters® 99% egg substitute

1/3 cup Baker's Secret -- (oil substitute)

1 can pumpkin (about 15 ounces)

1/4 cup brown sugar -- (regular)

2 cups low-fat Bisquick mix

2 tablespoons cinnamon

1/2 teaspoon ginger

dash nutmeg

Preheat oven to 350. Spray muffin tin with Pam. Combine milk, bran, egg substitute, oil substitute and pumpkin in small bowl. Let sit for 5 minutes to soften bran. Add all other ingredients and mix. Spoon into muffin tins. Bake for 30 minutes. This makes 12 large muffins!

WW points = 2 per serving