Pumpkin Raisin Muffins

It's Springtime and I'm still hooked on pumpkin! This recipe looks like it would be complicated because it has a 'few' ingredients, but you probably have them in your pantry.  The raisins give them a nice 'kick'!

PUMPKIN RAISIN MUFFINS

Makes 20 Muffins

1 Muffin = 2 PointsPlus™

2 cups Splenda granulated
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. ***

Later!

Loving Life(time)!
Jan