Pumpkin Carrot Muffins

Name: Pumpkin Carrot Muffins Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 6
Ingredients: 1/2 cup pumpkin; 1/3 cup brown sugar; 2 tbsp oil; 1 egg beaten; 1/2 cup grated carrots; 3/4 cup whole wheat flour; 1/4 tsp salt; 1/2 tsp cinnamon; 1/2 tsp baking soda; 1 tsp baking powder

(20)

Number of Servings: 6

Ingredients

1/2 cup pumpkin1/3 cup brown sugar2 tbsp oil1 egg, beaten1/2 cup grated carrots3/4 cup whole wheat flour1/4 tsp salt1/2 tsp cinnamon1/2 tsp baking soda1 tsp baking powder

Directions

Beat together pumpkin, brown sugar, oil and egg.
Add in carrots.
In a separate bowl, blend together flour, salt, soda, baking powder and cinnamon.
Add to the pumpkin mixture.
Fill muffin tins about 2/3 full.
Bake at 375 degrees for 10-14 minutes. Makes 6 muffins.

Number of Servings: 6

Recipe submitted by SparkPeople user RCWILKINSON.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 166.2
Total Fat: 5.8 g
Cholesterol: 36.1 mg
Sodium: 22.9 mg
Total Carbs: 26.8 g
Dietary Fiber: 2.7 g
Protein: 3.4 g

More Recipes Like This

TIME10

CALS46

(338 ratings)

Cool Cucumber Salad

This simple salad pairs well with grilled meats. Submitted by:

CALORIES 46 FAT 3.5 PROTEIN 0.4 CARBS 3.8 FIBER 0.6

TIME5

CALS236

(266 ratings)

Strawberry Cheesecake Shake

A filling breakfast or post-workout recovery drink, this protein-packed smoothie tastes just like strawberry cheesecake! You can also substitute any other fruit for the strawberries, or add half the strawberries and half a different kind of fruit. (We love the classic strawberry banana combo!)Submitted by: OILPAINTER

CALORIES 236.3 FAT 2.7 PROTEIN 19.4 CARBS 36.4 FIBER 6.2

TIME25

CALS82

(150 ratings)

Banana Muffin (with Yogurt)

Healthy breakfast on the go, anyone?Submitted by:

CALORIES 82 FAT 0.2 PROTEIN 1.9 CARBS 18.6 FIBER 0.8

TIME20

CALS66

(189 ratings)

Roasted Kale Chips

Move over chips and popcorn! A healthy, salty, crunchy snack is moving in!Submitted by: LALASTRIVE

CALORIES 66.2 FAT 3.9 PROTEIN 2.5 CARBS 7.3 FIBER 2.6

TIME0

CALS220

(272 ratings)

Coach Nicole's Chewy Oat & Nut Granola Bars

This homemade alternative to store-bought granola bars, is a good source of protein, fiber and healthy fats. Tasty and so simple to make! A quarter cup of raisins (not included here) also make a yummy addition!Submitted by: COACH_NICOLE

CALORIES 220.4 FAT 5.4 PROTEIN 6.9 CARBS 39.6 FIBER 4.5

Member Reviews

SMYLEERED
I made these muffins added about 1/4 cup of raisins, baked them at 350 for about 30 minutes, and they were incredible, delicious and moist. I will definitely make them again. - 10/2/07
COURTNEYDEY
Because they won't "rise" a lot, make sure you bang your pan down to level out the muffin mix. I substituted brown sugar for the brown sugar Splenda mix to save some calories. They were very good! Thanks! - 11/9/08
JJUP70
Great as a breakfast food. I added a couple tablespoons of flax seed just to make it just that more healthy!! - 1/26/08
WISHDREAMDO
My muffins didn't rise well, and it was hard to get them cooked through. They are healthy, but not quite as sweet as I like my muffins to be. - 3/21/07
OMINOUSDREAMER
I agree, cooking time was off on recipe. I thought they were okay, but probably wouldn't make them again. - 3/19/07
BOOKLADY39
Very tasty! But we cooked them longer than the recipe says and at a little higher temperature. - 3/17/07
FRANKSJR
Good recipe, the wife cooked our second batch at 350 for 35 min. mmmmmm. - 3/13/07
CHOZENGIRL18
I tried this recipe over the past weekend with organic whole wheat flour and it took much longer than 10-14 minutes to cook. At 20 minutes it was still not cooked all the way. It probably would have been great if I left it in there longer. - 3/12/07
SRIVERS1
These are really good . Made them into mini muffins as hubby is truck driver and when he is driving it is a little easier for him. - 9/18/19
JANET1012
Wonderful flavor and texture! I added some pecans because my husband loves anything with nuts, so this helped him "eat his veggies." - 1/22/14
ELISARA2005
This is an awesome recipe. My 4 yo and I made it together. Came out great. We're thinking of making a pastry-in-a-can with this. Thanks a lot. I've seen a lot of people commenting on cooking time. Ours was fine at 375. I used WW pastry flour as I prefer it when baking. That might make a difference. - 11/11/13
CD13354163
I just made this. it was dense but delicious. i used one mashed banana instead of egg and only 1T of oil rather that 2. The 1/2 cup of carrot i used was left overs from my juicer so there was nearly no moisture in them. It was nice and moist when all finished. baked 350 for 25 min. loved this!!! - 11/20/12
CAJENSE1
These are wonderful! A nice afternoon snack! - 1/19/12
PRINCESSOFONE
I have made these twice now & LOVE them! The first time I followed the recipe exactly - the 2nd time I used 1/2 cup carrot & 1 1/2 cup pumpkin (doubling the recipe) because that is what I had. They were DELICIOUS!! The only problem I have is keeping them around - they go fast!! - 5/21/11
KITTYKATSTRONG
These were good. I used a small muffin pan and it still needed 20mins. - 4/18/10
RAZZLEBEDAZZLE
I haven't made this yet but I plan to some time today, I don't have any whole wheat flour though...I wonder what the difference in the Nutrients value will be....oh well, lol. - 1/2/08
NANNYDES4HAP
excellent taste, not too sweet, was a great hit at my daughters squadron - 10/22/07
CRICUTREED1
Loved this! Even my picky teenager loved them. - 3/14/07
RODENTMAMA
Super recipe! I always have mashed cooked pumpkin in the freezer from our jack-o-lantern and will be making these often! - 3/7/07