Mini pumpkin muffins

Ingredients:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsweetened applesauce
• 1/4 cup plain non-fat Greek yogurt
• 1/2 cup granulated sugar substitute (such as erythritol or stevia)
• 1/4 cup brown sugar substitute (such as Swerve Brown)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin with non-stick cooking spray or mini muffin liners.
2. In a large mixing bowl, combine the pumpkin puree, applesauce, Greek yogurt, granulated sugar substitute, brown sugar substitute, eggs, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Using a mini cookie scoop or a spoon, fill each muffin cup about 2/3 full with the muffin batter.
6. Bake in the preheated oven for approximately 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the mini muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
8. Once cooled, enjoy your mini pumpkin muffins as a delicious and Weight Watchers-friendly treat!