Ingredients
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4 3/4 cups wheat flour (or use white flour or half of each)
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3 cups brown sugar (or use brown or white Splenda sugar)
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2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 1/2 teaspoons salt
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1 1/2 teaspoons nutmeg
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2 teaspoons cinnamon (can use less)
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6 large eggs
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1 (29 ounce) can pumpkin puree
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3/4 cup unsweetened applesauce
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1/4 cup plain fat-free yogurt (or use 1 cup applesauce)
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1 1/2 cups raisins (can use more)
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1 1/2 teaspoons cloves
Instructions
- Set oven to 350 degrees (set oven rack to second-lowest position).
- Line three (12-cup) regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.
- In a large bowl mix together flour with brown sugar (or Splenda sugar if using) baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.
- In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.
- Stir in raisins until combined.
- Evenly divide the batter between all the muffin tins.
- Bake for about 30 minutes or until the muffins test done.