1 c. egg substitute
2 tbsp. sugar
2 tsp. vanilla extract
2 c. canned pumpkin
3/4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
4 tsp. pumpkin pie spice
1/2 tsp. grated orange peel
1/3 c. dry powdered milk
1/2 c. raisins
1/2 c. shredded carrots
1/2 c. shredded zucchini

Whip egg substitute with sugar, vanilla extract and canned pumpkin. Stir in flour, baking soda, cinnamon, pumpkin pie spice, orange peel and powdered milk. Add raisins, carrots and zucchini.

Pour mixture into muffin pans coated with nonstick spray. Bake at 325 degrees for 20 to 25 minutes until toothpick comes out clean. Store in refrigerator or freeze. Yield: 24 muffins. Approximately 70 calories each.