Muffins ( diabetic pumpkin )

Yield: 2 servings

Measure Ingredient
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.

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