Total Time
40mins
Prep 15 mins
Cook 25 mins

Directions

  1. Blend together the eggs, vanilla, and pumpkin.
  2. Mix the dry ingredients (milk through flour) together.
  3. Add the dry ingredients to the pumpkin mixture.
  4. Add the raisins and carrots.
  5. Pour into 12 muffins tins.
  6. Bake at 350 degrees for 20-25 minutes.
Most Helpful

These were totally delish! I used fresh pumpkin that I had nuked first in the microwave and then mashed, real sugar and powdered soy milk since I wanted these to be non-dairy. I had two (okay, four) for breakfast, and took two (okay, three) into the office for lunch. I figure this is more of a vegetable than a cake. Who am I kidding, it's cake, but I'll just keep thinking vegetable and that way I can have my cake and eat it too, all day!

Mirj October 05, 2002

These muffins were very good, served them warm for breakfast. I like the idea of powdered milk and splenda, although I only used about half of the splenda. The pumpkin and spices came through very nicely. I froze the left overs so we will enjoy them later in the week. Thanks for sharing a good one Shari2.

Derf October 06, 2002

This is a very good low fat recipe. My family loved the muffins.

dona mccartney October 31, 2002