Pumpkin Spice Muffins

• 1 13 cups nonfat dry milk powder
• 12 tablespoons flour
• 2 teaspoons baking soda
• sugar substitute, to equal 24 tablespoons sugar
• 4 teaspoons pumpkin pie spice
• 2 teaspoons cinnamon
• 4 eggs
• 2 cups pumpkin puree (or canned)
• 2 teaspoons vanilla
• 1 cup grated carrots or 1 cup zucchini (I use carrots)
• 12 tablespoons raisins

1. Preheat oven to 350 degrees.
2. "Plump"raisins by putting them in a glass bowl or measuring cup and pouring enough boiling water over them to cover; set aside.
3. Sift all dry ingredients together in a bowl; set aside.
4. Combine all wet ingredients (including carrots, NOT including raisins) in a separate bowl.
5. Add the dry mixture to the wet mixture and stir just until incorporated; batter should be lumpy.
6. Drain the raisins.
7. Stir in raisins just until they are mixed through the batter.
8. *IMPORTANT:Overmixing can cause muffins to be too tough.
9. Drop batter by tablespoonfuls into small paper-lined muffin pans, or fill jumbo muffin pans to 1/2 inch from top.
10. Bake at 350 degrees for 15 minutes (20 if making jumbo muffins).
11. Remove from pans and cool on wire racks.

nonfat dry milk, flour, baking soda, sugar substitute, pumpkin pie spice, cinnamon, eggs, pumpkin puree, vanilla, carrots, raisins

Taken from www.food.com/recipe/pumpkin-spice-muffins-43402 (may not work)