Pumpkin Muffins
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recipe ingredients
6 tablespoons flour
2/3 cup dry milk powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
6 packets Sweet ‘n Low® sweetener
1/2 cup egg beaters® 99% egg substitute
1 cup pumpkin, canned
1 teaspoon vanilla
1/2 cup carrots — grated
4 tablespoons raisins
recipe directions
Mix dry ingredients in large bowl. Mix egg substitute and pumpkin in another bowl and add to dry mixture. Fold in carrots and raisins. Drop mixture evenly between 12 muffin cups which have been sprayed with nonstick spray. Bake at 350 for about 20 minutes, until golden brown. Muffins will be short and very moist when done, not exactly dry like regular muffins.
This recipe was given to me many years ago when I was a member of Weight Watchers. I think it is still distributed today. They are very good split and spread with nonfat cream cheese.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 107 | 0.5 | 0 | 5 | 2 | 290 | 21 | 2 |
This is a good filling snack. I first got this recipe in 1990- my first time at WW.