Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Kathleen Kincaid NRRN96A |
| 1 cup | Pumpkin |
| 1 teaspoon | Cinnamon |
| 2 \N | 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.