Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free

These muffins have no dairy, egg or fat added. They come out moist & delicious. I made these in a Muffin Magic appliance, not the oven, and they cook in less than half the time. You can also substitute Splenda Blend for Baking instead of white sugar (use 1/4 cup of the blend instead of 1/2 cup sugar).

• Ready In: 45 mins
• Serves: 10

Ingredients

• 2  cups whole wheat flour
• 1⁄2 cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1 (15 ounce) can pumpkin
• 1⁄2 cup raisins
• 1⁄2 cup water

Directions

1. Preheat oven to 375 degrees.
2. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. Add the pumpkin and raisins. Stir until just mixed. Do not overmix.
4. Spoon batter into muffin cups, filling to just below the tops.
5. Bake 25-30 minutes, until tops of muffins spring back when pressed lightly. Remove from oven and let stand for 5 minutes in the pan, and then remove to a wire rack to cool.