Carrot Pumpkin Muffins Recipes

Just two ingredients and ready in 20 minutes!

A healthier muffin. You can make cream cheese frosting for these with half a package of 1/3 fat or fat free cream cheese and 1/4 cup of powdered sugar.

If you don't use stevia (Truvia), you can sub about 1/3 cup brown sugar in the muffins, but don't forget to add the extra calories.

A nice snack and a good way to use up leftover pumpkin pie filling!

Moist sweet bread with no added fat. Can be made into muffins or loafs (baking time will be less for muffins). Lots of fiber and low-fat.

This is a modification of the canned pumpkin and spice cake muffins that are so popular for taming a sweet tooth without damaging your waistline. My 15-year-old son can't get enough of these, so we're making batches every couple of days at my house!

Hint: My family likes to embrace the only time in our lives when "muffin top" actually describes something desirable, so we fill our muffin pan up pretty high for a nice, puffy top. If you don't care about that so much, you could probably get as many as 18, or even 24, muffins out of the same ingredients, but you would need to edit your nutritional info accordingly.

A recipe i found that i tweaked some to my liking and to accommodate a full can of pumpkin

Great for a snack !

These muffins make it easy to eat your veggies. I grate the carrots really fine and the kids don't even notice they are there.

Moist, delicious muffins, w/ a little spice

adapted from Whole Wheat Pumpkin Muffins on this site

A healthier muffin. You can make cream cheese frosting for these with half a package of 1/3 fat or fat free cream cheese and 1/4 cup of powdered sugar.

took a couple recipes and mixed them together to make a super-nutritious and super-delicious muffin. yummy!

Using a lovely 24 cup mini muffin tin, you can make 2 batches of these muffins.

Cake mix with fresh vegetables, pumpkin and crushed pineapple

This is a recipe I adapted from the Lovely Little Kitchen. My son asked me to make a healthy option to this wonderful recipe so I replaced the oil with applesauce, sugar with splenda, and brown sugar with coconut palm sugar. I then added a cup of finely grated carrot, a cup of oat bran, and a cup of raisins, a tsp of baking powder and doubled the original amount of spices. I make this as mini muffins because my 2 yr old grandson loves them and isn't able to eat a large muffin. The size makes it a nice afternoon snack for grandma :)

Super easy 4 ingredients

Low fat

Pumpkin carrot almond flour muffins

Two ingredients...cake mix and pumpkin!

Adapted from recipe by NRIDLEY.
Original recipe called for canned pumpkin puree, which I could not source, so I have substituted with pumpkin soup instead.

This was on there but its ingredients weren't right or something, so I'm tweaking and trying for the nutrition information again. SO good though. Thanks for sharing, ANDREWMOM