PUMPKIN RAISIN MUFFINS
Makes 20 Muffins
1 Muffin = 2 PointsPlus™
1 (15 oz.) can pumpkin puree (NOT pie filling)
1 cup fat-free egg substitute
1 cup unsweetened applesauce
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup raisins
Preheat oven to 350º. Spray muffin pans; set aside.
In a large bowl, beat Splenda, pumpkin, egg substitute and applesauce until well combined.
In a medium bowl, combine flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Gradually beat this into the pumpkin mixture. Stir in raisins.
Fill 20 muffin cups @3/4 full. Bake @30 minutes or until a wooden toothpick comes out clean.
Cool OUT of pan on a rack.
MY SPIN: The first time I made these, I used cupcake papers and they stuck to the paper. These went to my Friday WW meeting......we ate them.....but I was so dissapointed that they stuck to the papers that I HAD to make them again. These are awesome!!!
|These last 2 pictures are from the first batch.....with the cupcake papers.|
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***