Carrot-Pumpkin Muffins

Name: Carrot-Pumpkin Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1 1/2 cups whole wheat flour; 1 tsp. baking soda; 1 tsp. baking powder; 2 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. nutmeg; 1/2 cup Sugar Twin brown sugar substitute; 1/4 cup Splenda Granular; 1/4 cup egg substitute; 2 tsp. vanilla; 1/2 cup lowfat buttermilk; 1 cup canned pumpkin; 1 1/2 cups shredded carrots

(1)

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 12

Ingredients

1 1/2 cups whole wheat flour1 tsp. baking soda1 tsp. baking powder2 tsp. cinnamon1/2 tsp. ginger1/4 tsp. nutmeg1/2 cup Sugar Twin brown sugar substitute1/4 cup Splenda Granular1/4 cup egg substitute2 tsp. vanilla1/2 cup lowfat buttermilk1 cup canned pumpkin1 1/2 cups shredded carrots

Directions

Preheat oven to 400 degrees. Line a muffin tin with 12 paper or silicone cups, spray each with nonstick cooking spray. In a large bowl combine all ingredients and mix just until combined, do not overmix. Divide evenly among muffin liners. Bake 20 minutes or until a toothpick inserted in center comes out clean. Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user GEMINIDREAM.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 75.6
Total Fat: 0.7 g
Cholesterol: 0.5 mg
Sodium: 176.9 mg
Total Carbs: 15.0 g
Dietary Fiber: 3.0 g
Protein: 3.4 g

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Member Reviews

JANTHEBLONDE
I love this carrot pumpkin muffin recipe! - 11/12/20