Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 50.9
- Total Fat: 0.9 g
- Cholesterol: 31.0 mg
- Sodium: 128.3 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.0 g
- Protein: 2.3 g
View full nutritional breakdown of Pumpkin Muffins calories by ingredient
Introduction
2 WW plus points each (New 2016 WW points)!My sister Nancy shared this with me. It's been a WW staple for her over the years. 2 WW plus points each (New 2016 WW points)!
My sister Nancy shared this with me. It's been a WW staple for her over the years.
Number of Servings: 12
Ingredients
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Powdered Milk, nonfat, 2/3 cup
Pumpkin, canned, without salt, 1 cup
Egg, fresh, 2 la66rge (remove)
Splenda No Calorie Sweetener, 8 packets
Carrots, raw, .1/2 cup, grated
Flour, white, 6 Tablespoon
Raisins, 1/4 cup, packed (remove)
Baking Soda, 1 tsp Vanilla Extract, 1 tsp
Pumpkin Pie Spice 2 tsp
OR
1 teaspoon Cloves
1 teaspoon Nutmeg
1/2 teaspoon Ginger
Directions
Preheat oven 350F.
Combine dry ingredients. Combine eggs and vanilla. Add pum pkin to eggs and mix well. Add dry ingredients. Mix and add carrots and raisins. Mix well.
Spray muffin tins with Pam or use liners.
Pour mixture evenly into 12 muffin cups
15-20 minutes @ 350F
Combine dry ingredients. Combine eggs and vanilla. Add pum pkin to eggs and mix well. Add dry ingredients. Mix and add carrots and raisins. Mix well.
Spray muffin tins with Pam or use liners.
Pour mixture evenly into 12 muffin cups
15-20 minutes @ 350F
Member Ratings For This Recipe
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