Pumpkin carrot muffins w/ walnuts
- Number of Servings: 12
Ingredients
1 egg1/2 cup packed brown sugar1 can (1-3/4 cups) mashed, plain pumpkin1 tsp vanilla extract2/3 cup light soy milk1-1/2 cups whole wheat flour1 tsp baking soda1 tsp baking powder1/2 tsp salt1 tsp ground cinnamon1 tsp ground nutmeg1/2 tsp pumpkin pie spice3/4 cup grated carrot1/4 cup chopped walnuts
Preheat oven to 400*F.
Spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
Stir in pumpkin, vanilla, and milk until well-mixed. Mix in carrots.
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
Do not over-mix.
Drop batter into prepared muffin pan, filling cups about 3/4 full. Sprinkle tops with chopped walnuts.
Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user MEGABOMB.
Spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
Stir in pumpkin, vanilla, and milk until well-mixed. Mix in carrots.
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
Do not over-mix.
Drop batter into prepared muffin pan, filling cups about 3/4 full. Sprinkle tops with chopped walnuts.
Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user MEGABOMB.
Nutritional Info Amount Per Serving
- Calories: 129.2
- Total Fat: 2.6 g
- Cholesterol: 17.0 mg
- Sodium: 324.3 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 3.7 g
- Protein: 3.8 g
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