Pumpkin Muffins with Candied Nuts

1 cup canned pumpkin
2 eggs
½ cup vegetable oil
1⁄3 cup plain soy beverage
1¼ cups granulated sugar
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
12 tablespoons Pumpkin Spice Candied Nuts

Combine in large mixing bowl pumpkin, eggs, vegetable oil, soy beverage, sugar and vanilla; whisk to blend. Add flour, baking soda, pumpkin pie spice and salt; stir to blend in all ingredients. Line muffin tin with paper liners or grease with vegetable oil. Fill muffin cups ¾ full; top with 1 tablespoon Pumpkin Spice Candied Nuts. Bake at 350 degrees 23 to 25 minutes or until wooden pick inserted comes out clean. Let cool 10 minutes and then remove to cooling rack. Makes 12 muffins.

Nutritional Information per serving: one serving (81g)

Calories 235; Fat 10g (2g sat fat); Cholesterol 31 mg; Sodium 219 mg; Carbohydrate 34g; Protein 3g; Fiber 1g