I fell in love with these muffins so I decided to make my own adaptation of the recipe to come up with a low fat and low calorie muffin recipe. These muffins are so delicious and moist.

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

DIRECTIONS

• Set your oven to 350 degrees F. Place a muffin paper in each of the twelve muffin cups.
• Using a moderate sized bowl, whisk together the all spice, nutmeg, baking powder and soda, salt and flour.
• While in a big mixing bowl, combine the egg, egg whites, yogurt, applesauce, white and brown sugar and pumpkin. Pour the dry mixture to the pumpkin mixture while alternating it with water to make lump free batter, before tossing in the raisins.
• Pour the batter over the muffin cups then place inside the oven and let them cook for sixteen to eighteen minutes or just until the toothpick placed at the middle of the muffin do not have anything sticking to it when pulled out. Place them on the wire racks for further cooling.