-Kathleen Kincaid  NRRN96A
1 c  Pumpkin
1 ts Cinnamon
2    Eggs
1 ts Vanilla
6 tb Flour
1 ts Baking powder
4 tb Raisins
1/2 c  Carrots; grated
2/3 c  Powdered milk
10 pk Sweet & Low
2 ts Pumpkin pie spice

Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at
350 F. for 25 minutes. Makes 12 muffins. Read this part carefully: Each
serving (of six (6) muffins, yes six muffins), equals the following Weight
Watchers Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1 1/2
Vegetables. This is a no fat recipe! You may substitute Egg Beaters for
the eggs and Equal for the Sweet and Low. Freeze well.