Pumpkin Carrot Muffins
The perfect snack that can be used as a substitute for breakfast. Just in time for the upcoming Autumn season!
Yield
12 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pumpkin
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 4 | tablespoons |
raisins, seedless
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
carrots
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cups |
milk, skim, (non fat) powder
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| 10 | packages |
sugar substitute
|
* |
| 2 | teaspoons |
pumpkin pie spice
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pumpkin
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 6E+1 | ml |
raisins, seedless
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
carrots
grated |
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
milk, skim, (non fat) powder
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 1E+1 | packages |
sugar substitute
|
* |
| 1E+1 | ml |
pumpkin pie spice
|
Directions
Mix all ingredients. Spray muffin tin with Pam. Divide qually. Bake at 350℉ (180℃) for 25 minutes. Makes 12 muffins.
Notes: This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freezes well.
