Prep 15 mins
Cook 15 mins
Warning! These are not your traditional muffins. For those of us who are watching our weight, it is a nice little, one Weight Watcher point treat. I got the recipe from my Weight Watcher's leader. The first time I made them I was disappointed, but then I realized that I was expecting them to have the same taste and texture as a regular muffin. So, with that being said, enjoy!
- 2⁄3 cup non-fat powdered milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 6 tablespoons flour
- 2 tablespoons sugar
- 2 eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1⁄2 cup grated carrot (about 7 baby carrots)
- 1⁄4 cup raisins
- Mix eggs and pumpkin thoroughly.
- Add all other ingredients.
- Divide among 12 muffin cups.
- Bake at 350 degrees for 15 minutes.
- One Weight Watcher's point per muffin.
VERY much not your ordinary muffin. With that said, we did enjoy these, but not as much as expected. These turned out moist, but solid. I dont know if I liked the addition of the carrot in it, and I didnt use any raisins because i hate the texture of those little buggers! Anyway, we had these for breakfast with orange juice and bacon. Thanks for a different recipe.
i thought these muffins were yucky. the texture was way too wet and i even let them sit out for a day to see if the texture/flavor would improve. no dice. sorry.
I would agree with the prior reviewer that this is very dense. However, 2T of baking powder helps but does add a small taste. Idea: I made the batter a second time, spread it into a jelly roll pan, and rolled it up like a jelly roll when cooked (11 minutes). Filled with fat free cream cheese mixed with splenda. It was good.