PUMPKIN MUFFINS FROM HELEN KEMP

Preheat oven to 350°F (175°C) and line a muffin tin with paper cups or grease lightly.

Combine flour, instant nonfat dry milk, pumpkin pie spice, cinnamon, and baking soda in a large mixing bowl, stirring until evenly distributed.

Grate the carrot into fine pieces using a box grater or food processor.

Beat the eggs in a separate bowl, then add pumpkin puree, vanilla, and Equal sweetener packets, stirring until well combined.

Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined; do not overmix.

Fold in the grated carrot and raisins until evenly distributed throughout the batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 22-25 minutes until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.

Allow the muffins to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.