Weight Watchers Pumpkin Muffins
Try this Weight Watchers Pumpkin Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs beaten
- 1 ts vanilla
- 1 ts baking soda
- 1 cn pumpkin
- 1/4 c crushed pineapple
- 5 pk sweet & low (or equivalent)
- 1/2 c carrots grated
- 6 tb flour
- 4 tb raisins
- 2/3 c non-fat dry milk
- 2 ts pumpkin pie spice
- Carbohydrate 16.9314445803095 g
- Cholesterol 177.583333333333 mg
- Fat 4.4100808332945 g
- Fiber 1.68202920458446 g
- Protein 8.83481374959067 g
- Saturated Fat 1.40184499999386 g
- Serving Size 1 1 Serving (107g)
- Sodium 205.416208333254 mg
- Sugar 15.249415375725 g
- Trans Fat 0.776577958320455 g
- Calories 139 calories
Yield approx. 12 Bake @ 350 Combine dry ingredients. In a separate bowl combine beaten eggs and vanilla. Add pumpkin and pineapple and mix well. Add dry ingredients to pumpkin mixture and after mixing again add carrots and raisins. Mix all ingredients together very well. Spray a muffin pan with cooking spray and divide the mixture evenly to make 12 muffins. Bake at 350 for approximately 15 minutes or until a toothpick inserted into the center of a muffin comes out dry. Posted to JEWISH-FOOD digest by "Bloomenstein, Barbara" <bbloomenstein@Exchange.FULLERTON.EDU> on Oct 26, 1998, converted by MM_Buster v2.0l.
