Pumpkin Carrot Raisin Mini-Muffins

• 23 cup all-purpose flour
• 13 cup sugar
• 1 tablespoon baking powder
• 14 teaspoon salt
• 12 teaspoon cinnamon
• 14 teaspoon nutmeg
• 14 teaspoon allspice
• 34 cup Kellogg's all-bran cereal
• 1 cup canned pumpkin
• 13 cup carrot, shredded
• 14 cup raisins
• 3 egg whites
• 3 tablespoons vegetable oil
• 2 teaspoons sugar
• 14 teaspoon cinnamon

1. Stir together flour, sugar, baking powder, salt, the 1/2 teaspoon cinnamon, nutmeg and allspice.
2. Set aside.
3. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, pumpkin, carrot and raisins.
4. Let stand about 3 minutes or until cereal softens.
5. Add egg whites and oil.
6. Beat well.
7. Add flour mixture, stirring only until combined.
8. (Batter will be thick.)
9. Spoon batter evenly into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray.
10. To make topping, combine the 2 teaspoons sugar and 1/4 teaspoon cinnamon.
11. Sprinkle evenly over each muffin.
12. Bake at 400 F about 20 minutes or until lightly browned.
13. Serve warm.

flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, kellogg, pumpkin, carrot, raisins, egg whites, vegetable oil, sugar, cinnamon

Taken from www.food.com/recipe/pumpkin-carrot-raisin-mini-muffins-347353 (may not work)