Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 cups canned pumpkin puree
  • 1 1/2 cups white sugar
  • 1/2 cup light brown sugar
  • 1/2 cup applesauce
  • 1 cup fat free vanilla yogurt
  • 4 egg whites
  • 1 egg
  • 2/3 cup water
  • 1 cup raisins

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
  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. 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.
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