Pumpkin Spice Muffins
Created by Felix4067 on November 13, 2011
- Servings: 24
- Prep Time: 10m
- Cook Time: 20m
- Recipe #2480
Ingredients
- 1 1/4 cup raisins
- 1 cup boiling water
- 1 1/3 cups nonfat dry milk powder
- 3/4 cup whole wheat flour
- 2 teaspoons baking soda
- 1/2 cup sugar substitute (or 24 tablespoons sugar)
- 4 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 4 eggs
- 2 cups pumpkin puree (do not use pumpkin pie filling)
- 2 teaspoons vanilla
- 1 cup grated carrots (or zucchini)
How to Make
-
Step 1: Preheat oven to 350F; line 24 muffin tins with paper liners.
-
Step 2: Place raisins in a glass bowl or measuring cup and pour boiling water over them to cover. Let stand until ready to use.
-
Step 3: Sift all dry ingredients together in a bowl; set aside.
-
Step 4: In a separate bowl, combine all wet ingredients (except raisins and carrots).
-
Step 5: Gradually add dry ingredients to wet ingredients, mixing between each addition just until moist. Do not overmix, or the muffins will come out tough.
-
Step 6: Drain raisins and stir in raisins and carrots.
-
Step 7: Drop batter into prepared muffin cups to fill about halfway.
-
Step 8: Bake at 350F for 15-20 minutes, until a toothpick inserted in center comes out clean.
-
Step 9: Remove from pans and cool on wire racks.
Nutritional Facts
- Serving Size: 1 (74.7 g)
- Calories 86.1
- Total Fat - 1.4 g
- Saturated Fat - 0.5 g
- Cholesterol - 28.8 mg
- Sodium - 218 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 1.4 g
- Sugars - 11.3 g
- Protein - 2.5 g
- Calcium - 35.3 mg
- Iron - 0.9 mg
- Vitamin C - 2.8 mg
- Thiamin - 0 mg