Weight Watcher Pumpkin Muffins

Submitted by mm3cva38

"This is an old recipe from my WW leader back in the 1980's. This is a great snack to throw in your lunch bag. They're very moist and freeze well. This is an "OLDY BUT A GOODY!""

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 12 muffins

ingredients

• 2⁄3 cup instant nonfat dry milk powder
• 2 teaspoons cinnamon
• 3 tablespoons sugar
• 6 tablespoons flour
• 1 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 1⁄2 cup carrot, grated
• 4 tablespoons raisins

directions

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a medium mixing bowl.
3. Spray muffin tin with non-stick cooking spray-(DO NOT use paper liners).
4. .Divide batter evenly into 12 muffin cups.
5. Bake 15 minutes or until a toothpick put in center comes out clean.
6. Makes 12 muffins- 1.5 Points each.

Reviews

[Outta Here]

These are very tasty and not too sweet. The batter is really wet, so the muffins tend to "fall" as they cool, but they stay moist. I subbed dried cranberries for raisins. Made for Spring 2013 PAC.

 

[Marty S.]

I have been looking for this recipe for ages. My daughter has asked me to make them. I use carrot from juicer as it gives me the benefit of juice and what to do with the carrot pulp. My whole family love them. Thank you for helping me find this buried treasure. We use to subisitute the sugar with equal but

 

[loof751]

I really enjoyed these tasty muffins! Soft and moist, these were nicely spiced and not overly sweet. I had some paper muffin cups that were like parchment paper so I used those and didn't have any trouble with sticking. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013