Pumpkin Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Cake Flour - 2 cupsPumpkin, canned, without salt - 1.75 cupsMotts Natural Apple Sauce - 1 cupEgg Beaters - 0.5 cupsCarrots, Shredded - 4 ozSplenda Brown Sugar Blend - 0.25 cupSplenda - 0.75 cupPumpkin Pie spice - 1 tbspNaturally Yours Fat Free Sour Cream - 0.25 cupSalt - 0.5 tsp.
Mix flour, baking powder, baking soda and salt, set aside. Next mix remaining ingredients in a separate bowl. Add dry ingredients to wet ingredients in thirds mixing just until blended. Spoon batter into muffin pan and bake in a 350 degree oven for 20 minutes or until a knife inserted into one of the muffins come out clean. Cool and serve.
Number of Servings: 24
Recipe submitted by SparkPeople user BIGLOSER61.
Number of Servings: 24
Recipe submitted by SparkPeople user BIGLOSER61.
Nutritional Info Amount Per Serving
- Calories: 69.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 173.6 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.0 g
- Protein: 2.1 g
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