Helen's Pumpkin Muffins
Yield
12 servingsPrep
5 minCook
20 minReady
25 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
milk, skim, (non fat) powder
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| 1 | teaspoon |
cinnamon
|
|
| 8 | packages |
artifical sweetener
|
* |
| 1 | teaspoon |
baking soda
|
|
| 7 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
carrots
grated |
|
| 2 | large |
eggs
|
|
| 1 | cup |
pumpkin
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | tablespoons |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
milk, skim, (non fat) powder
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 5 | ml |
cinnamon
|
|
| 8 | packages |
artifical sweetener
|
* |
| 5 | ml |
baking soda
|
|
| 105 | ml |
all-purpose flour
|
|
| 118 | ml |
carrots
grated |
|
| 2 | large |
eggs
|
|
| 237 | ml |
pumpkin
|
|
| 5 | ml |
vanilla extract
|
|
| 6E+1 | ml |
raisins, seedless
|
|
Directions
Spray a 12-muffin tin with non fat spray.
Mix all ingredients together.
Fill muffin tin.
Bake at 375℉ (190℃) for 20 minutes.
