Ingredients

• 3.5 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons ground cloves
• 2 cups canned pumpkin puree
• 1.5 cups white sugar
• 0.5 cups light brown sugar
• 0.5 cups applesauce
• 1 cup fat free vanilla yogurt
• 4 eggs whites
• 1 egg
• 0.67 cups water
• 1 cup raisins

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
2. 2 In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
3. 3 Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Nutrition per serving