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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 133.1
  • Total Fat: 2.9 g
  • Cholesterol: 12.1 mg
  • Sodium: 190.6 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Pumpkin Carrot Muffins calories by ingredient
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Pumpkin Carrot Muffins

Submitted by: THE_CANDLE_LADY

Introduction

When I make carrot juice I save the pulp from the juicer to make this recipe, but a food prosesser will work too. My kids love these! Can also be made in a loaf pan as a bread. When making muffins I found it's better to spray the pan with cooking spray instead of using the little paper cups, they stick too much to the paper. When I make carrot juice I save the pulp from the juicer to make this recipe, but a food prosesser will work too. My kids love these! Can also be made in a loaf pan as a bread. When making muffins I found it's better to spray the pan with cooking spray instead of using the little paper cups, they stick too much to the paper.
Number of Servings: 18

Ingredients

    2 C Whole Wheat Flour
    1/2 C Sugar
    1/4 tsp Salt
    1 T Pumpkin Pie Spice
    2 tsp Vanilla
    1 C Canned Pumpkin
    1 C Carrot Pulp (see intro)
    1/2 C Unsweetened Applesauce (I use the little cups you put in kids lunchbox)
    1/4 C 1% Milk
    1 Large Egg + 2 Egg Whites
    1 C Raisins
    1 C Walnut Chips

Directions

Preheat oven to 350. Blend Carrot, pumpkin, applesauce, vanilla, eggs, salt & spice in a medium bowl. Add in Sugar, flour & baking soda. Blend in milk. Fold in raisins & nuts. Spray a muffin pan with cooking spray & fill cups about 2/3 (these muffings don't rise much) Bake at 350 for 20-25 mins. Makes about 18 muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user THE_CANDLE_LADY.





TAGS:  Snacks |

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