1 c. pumpkin
2 eggs
2/3 c. non fat dry milk
2 tsp. pumpkin pie spice
1 tsp. vanilla
1 c. grated carrots
6 tbsp. flour
4 tbsp. raisins
1 tsp. baking soda

Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Combine dry ingredients. In a separate bowl, combine eggs and vanilla. Add pumpkin. Mix well. Add dry ingredients, carrots and raisins. Divide batter into 12 muffins. Bake for 25 minutes.

These freeze well. Six muffins = 1 (W.W.) bread serving. Each serving = 1 bread, 1 fruit, 1 protein, 1 milk, 1 1/2 vegetable.