1 1/3 c. nonfat dry milk
4 eggs or egg substitute
3/4 c. all-purpose flour
1 c. grated carrots
1/2 c. raisins
1 (16 oz.) can pumpkin
2 tsp. cinnamon
4 tsp. pumpkin pie spice
2 tsp. baking soda
2 tsp. vanilla
4 to 8 pkg. sugar substitute

Preheat oven to 350°F. Use dry milk only (do not reconstitute with water). Mix all ingredients together well. Coat muffin tins with cooking spray; fill each muffin cup about half full.

Bake in 350°F oven for 15 minutes.

Makes 24 muffins (regular size) or many more using smaller muffin-size tins.

Makes 24 large or 35 or more smaller. Can freeze. Can do ahead.