Pumpkin Carrot Muffins

• 1 cup pumpkin
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 4 tablespoons raisins, seedless
• 2 large eggs
• 1/2 cup carrots grated
• 1 teaspoon vanilla extract
• 23 cups milk, skim, (non fat) powder
• 6 tablespoons flour, all-purpose
• 10 packages sugar substitute
• 2 teaspoons pumpkin pie spice

1. Mix all ingredients.
2. Spray muffin tin with Pam.
3. Divide qually.
4. Bake at 350F (180C) for 25 minutes.
5. Makes 12 muffins.
6. Notes: This is a no fat recipe!
7. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low.
8. Freezes well.

pumpkin, baking powder, cinnamon, raisins, eggs, carrots, vanilla, milk, flour, sugar substitute, pumpkin pie spice

Taken from recipeland.com/recipe/v/pumpkin-carrot-muffins-50629 (may not work)