1 c. pumpkin
2 eggs
2/3 c. instant non-fat dry milk
2 tsp. pumpkin pie spice
1 tsp. cinnamon
8 pkgs. Sweet & Low
1/2 c. grated carrots
6 tbsp. flour
4 tbsp. raisins
1 tsp. baking soda
1 tsp. vanilla

Combine dry ingredients. In separate bowl combine beaten eggs and vanilla. Add pumpkin and mix well. Add dry ingredients, carrot and raisins. Spray muffin cups with Pam. Divide dough into 12 muffins. Bake at 350 degrees for 15 minutes. Makes 12 muffins (2 servings). Equals: 6 muffins = 1 serving - 1 Bread, 1 Fruit, 1 Protein, 1 Milk.

Note: This is a very large serving and makes a very satisfying breakfast. These can be made in advance and frozen.