Step 1

Preheat the oven to 375 so that it will heat while you work. Also, prep your muffin pan for nonstick. I like to use parchment paper stuffed into each cup.

Step 2

In a mixing bowl, combine together your flour, pumpkin pie spice, cinnamon, baking soda, sugar alternative and salt. Set this aside.

Step 3

In another mixing bowl, mash your canned pumpkin. Then, mix in your eggs. When well mixed, gently stir these into the first bowl and blend.

Step 4

Finally, add the oil and milk to the mixing bowl. Blend well without over mixing the batter.

Step 5

Spoon this mix into your prepped muffin cups, filling them about 2/3'rds full.

Step 6

Bake for 25-38 minutes or until a toothpick comes out clean.

Step 7

Allow to cool a bit before serving.