Decadent Pumpkin Muffins recipe

24 servings

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

Preheat oven to 350 degrees F (175 degrees C).

Line two 12 cup muffin pans with paper muffin liners.

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.

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.