When figuring how much sugar to use, you have to consider any sugars already added to the pumpkin (if using canned pie filling and not just puree), the type of apple used, whether the applesauce is sweetened (if using), and the sugars present in any other ingredients, e.g., raisins, which are very sweet. I made the following changes: used applesauce instead of oil; added rolled oats to the streusel; folded golden raisins with the apple; used 1/2 whole wheat flour; used brown sugar instead of white in the streusel; substituted white sugar with Splenda (0.5 cup per cup); cinnamon and nutmeg instead of pumpkin spice. With these changes, the muffins were close to being too sweet, so I think that next time I would use still less Splenda.
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