Pumpkin Muffins III

Preheat the oven to 350°F and line a muffin tin with paper liners or grease it lightly.

Combine the pumpkin, eggs, vanilla extract, and Sweet 'n Low in a large mixing bowl and whisk until well blended.

In a separate bowl, sift together the flour, baking powder, cinnamon, and pumpkin pie spice.

Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Stir in the powdered milk, grated carrots, and raisins until evenly distributed throughout the batter.

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

Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.