Pumpkin Muffins
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 2⁄3 cup non-fat powdered milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 6 tablespoons flour
- 2 tablespoons sugar
- 2 eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1⁄2 cup grated carrot (about 7 baby carrots)
- 1⁄4 cup raisins
directions
- Mix eggs and pumpkin thoroughly.
- Add all other ingredients.
- Divide among 12 muffin cups.
- Bake at 350 degrees for 15 minutes.
- One Weight Watcher's point per muffin.
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Reviews
-
VERY much not your ordinary muffin. With that said, we did enjoy these, but not as much as expected. These turned out moist, but solid. I dont know if I liked the addition of the carrot in it, and I didnt use any raisins because i hate the texture of those little buggers! Anyway, we had these for breakfast with orange juice and bacon. Thanks for a different recipe.
-
I would agree with the prior reviewer that this is very dense. However, 2T of baking powder helps but does add a small taste. Idea: I made the batter a second time, spread it into a jelly roll pan, and rolled it up like a jelly roll when cooked (11 minutes). Filled with fat free cream cheese mixed with splenda. It was good.
RECIPE SUBMITTED BY
HeatherDiane
Anchorage, 0