Diabetic pumpkin muffins

Yield: 2 servings

Measure Ingredient
-Kathleen Kincaid NRRN96A
1 cup Pumpkin
1 teaspoon Cinnamon
2 Eggs
1 teaspoon Vanilla
6 tablespoons Flour
1 teaspoon Baking powder
4 tablespoons Raisins
½ cup Carrots; grated
⅔ cup Powdered milk
10 packs Sweet & Low
2 teaspoons Pumpkin pie spice

Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins. Read this part carefully: Each serving (of six (6) muffins, yes six muffins), equals the following Weight Watchers Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1½ Vegetables. This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low.

Freeze well. Submitted By ANNE MARIE CHIAPPETTA On 03-27-95

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