Prenatal Nutrition - Pumpkin Muffins

I found this delicious recipe on my Baby Center app this morning and I realized I had all the ingredients, including the pumpkin!  So I got up and made them for breakfast.  They are delicious and packed with vitamins and nutrients that are important for pregnant women.  The only thing I didn't have ingredients for was the optional creamy orange spread they suggest at the bottom of the recipe.  So instead I made some orange butter, which was perfect with the muffins.  These are only slightly sweet, and I like them that way, but if you like your muffins sweeter then you could up the sugar to a whole cup.

PUMPKIN MUFFINS
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Ingredients:
2 egg whites or 1 egg
1 tablespoon margarine
3⁄4 cup + 2 tablespoons canned unsweetened pumpkin
2⁄3 cup brown sugar
3⁄4 cup skim milk
2 cups all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄4 teaspoon ground ginger
1⁄2 teaspoon each ground cinnamon and nutmeg
1⁄2 cup raisins, optional (I added 1/4 cup raisins and 1/4 cup chopped pecans)
Cooking spray

Preparations:
1. Preheat oven to 400°F. In a large bowl, combine egg whites, light margarine, pumpkin, sugar, and milk. In small bowl, combine remaining ingredients.
2. Fold the wet ingredients into the dry ingredients until blended. Fold in raisins, if desired.
3. Spray muffin pan with cooking spray. Pour batter into pan and bake for 20 to 25 minutes. Remove from pan and cool on wire rack.

Serving suggestion:
Serve with creamy orange spread: Mix fat-free cream cheese, orange marmalade, and powdered sugar to taste.

I didn't have these ingredients, so I made some orange butter instead by mixing together the following ingredients:

1/4 cup softened butter

1/2 tsp orange zest

1 1/2 tsp fresh squeezed orange juice

Nutrient analysis per serving:
169 calories
36 grams carbohydrate
4 grams protein
1 gram fat

Key nutrients:
50% vitamin A
17% thiamin
12% iron

Diabetic exchanges:
2 1⁄2 starches