1 c. canned solid pack pumpkin
1 c. natural high fiber cereal shreds
3/4 c. skim milk
1/3 c. Karo (light or dark)
2 egg whites, slightly beaten
1 1/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. raisins

Spray muffin cups with cooking spray. In medium bowl combine pumpkin, cereal, corn syrup and egg whites. In large bowl combine remaining ingredients. Add pumpkin mixture. Stir until well blended. Spoon into prepared muffin cups. Bake at 400 degrees for 20 minutes or until toothpick inserted comes out clean. Cool in pan for 5 minutes. Remove, cool on wire rack. Makes 21 muffins.