Title: Pumpkin Muffins
Categories: Digest, Nov., Thanksgivin, Fatfree
Yield: 1 Servings

2 c Complete baking mix (I use
Arrowhead mills multigrain
Which
Is lacto but not ovo and is
Lf)
1 c Pumpkin (1/2 can)
1/4 c Molasses
1/2 c Water
1/4 ts Each (or to taste) ground
Allspice, nutmeg, cloves,
And
Cinnamon
1/2 c Raisins

stir all ingredients except raisins together until just mixed. fold in
raisins. spoon into nonstick muffin tin (or use cupcake papers). bake at
400 f 25 minutes for regular muffin tins, 35 minutes for large muffin tins.

canned pumpkin seems to work about as well as applesauce for a baking
substitute for oil. these muffins are quite chewy, but they are very moist
and tasty. I enhanced the pumpkin flavor with traditional pumpkin pie
spices, but the flavor could be downplayed for other kinds of cakes or
muffins, and would blend well with flavors like banana or orange, and would
be overshadowed by cocoa, for example.

Posted by Libby to the Fatfree Dig. Vol.12
Iss. 6, Nov. 7, 1994. FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip