Ingredients
24
24 servings
- •3.5 cups all-purpose flour
- •2 teaspoons baking soda
- •2 teaspoons salt
- •1 teaspoon baking powder
- •1 teaspoon ground nutmeg
- •1 teaspoon ground allspice
- •1.5 teaspoons ground cinnamon
- •0.5 teaspoon ground cloves
- •2 cups canned pumpkin puree
- •1.5 cups white sugar
- •0.5 cup light brown sugar
- •0.5 cup applesauce
- •1 cup fat free vanilla yogurt
- •4 egg whites
- •1 egg
- •0.66666698455811 cup water
- •1 cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
- In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
- Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.
Nutritional Facts
Per 24 servings
- Calories: 175
- Carbohydrate: 40g
- Fat: 1g
- Fiber: 2g
- Protein: 4g
- Sugar: 23g
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