Pumpkin Raisin Muffins

32% calorie reduction from traditional recipe

3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 egg
2 egg whites
1 tablespoon light molasses
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1 cup Equal® Spoonful*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt

*May substitute 24 packets Equal® sweetener

Combine pumpkin, oil, egg and egg whites, molasses and vanilla. Stir in combined flour, Equal®, raisins, baking powder, cinnamon, nutmeg, ginger and salt just until all ingredients are moistened. Fill paper lined 2 1/2 inch muffin cups about 3/4 full.

Bake in preheated 375 degree F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 2 to 3 minutes. Remove muffins from pan and cool completely on wire rack.

Makes 12 muffins

Nutrition information per serving: 149 cal., 3 g pro., 18 g carb., 8 g fat, 18 mg chol., 224 mg sodium

Food exchanges: 1 starch, 1 1/2 fat

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