LOW CALORIE PUMPKIN MUFFINS

LOW CALORIE PUMPKIN MUFFINS

2/3 c. dry powdered milk
6 tbsp. flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 c. grated carrots
2 eggs
1 c. canned pumpkin
Sugar substitute to equal 12 tsp.
1 tsp. sugar
1 tsp. vanilla
4 tbsp. raisins

Combine dry ingredients. Mix other ingredients and fold into dry mixture. Mix well. Spray muffin tins with Pam.

Bake at 350 degrees for 20 minutes.

Makes 4 servings of 3 muffins each or 2 servings of 6 muffins. The muffins are equal to the following exchanges:

1/2 fruit

1/2 protein

1/2 bread

3/4 vegetable

1/2 milk

This recipe freezes well.