Pumpkin Muffins #2

This International bread features Pumpkin, Cinnamon, Eggs - or use egg substitute, Vanilla, Flour. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Beginner

Servings: 2

Calories: 146.6

Dietary: Diabetic, Vegetarian

Description

This International bread features Pumpkin, Cinnamon, Eggs - or use egg substitute, Vanilla, Flour. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1 cup Pumpkin
1 teaspoon Cinnamon
2 ea Eggs - or use egg substitute
1 teaspoon Vanilla
6 tablespoon Flour
1 teaspoon Baking powder
4 tablespoon Raisins
1/2 cup Carrots, grated
2/3 cup Powdered milk
10 package Sweet & Low
2 teaspoon Pumpkin pie spice

Directions

1
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350~ F. for 25 minutes

Nutrition Facts

Servings 2

Amount Per Serving
Calories 146.6kcal

% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.7g4%
Cholesterol 62.4mg21%
Sodium 121.4mg6%
Total Carbohydrate 27.7g10%
Dietary Fiber 3.3g14%
Sugars 8.6g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bread, carrots, cinnamon, diabetic, egg, eggs, flour, grated, international, low, milk, muffins, pie, powder, powdered, pumpkin, raisins, spice, substitute

Read it online: https://www.chefs-mate.com/recipe/pumpkin-muffins-2/