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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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