Raisin Carrot Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3.5 cup Pumpkin, canned, without salt 1 cup, packed Brown Sugar 6 1tsp Canola Oil 3 large Egg, fresh, whole, raw 1.5 cup, grated Carrots, raw 1.5 cup (not packed) Raisins 2.25 cup Whole Wheat Flour .75 tsp Salt 1.5 tsp Cinnamon, ground 1.50 tsp Baking Soda 3 tsp Baking Powder
Beat together pumpkin, brown sugar, oil, eggs.
Add in carrots and raisins.
in a separate bowl, blend together flour, salt, soda, baking powder, and cinnamon.
Add to the pumpkin mixture.
Full muffin tins about 2.3 full
Bake at 375 for 15-20 minutes.
Cut in half and add butter and/or honey to taste.
Serving Size: approximetely 18
Number of Servings: 18
Recipe submitted by SparkPeople user REMYMCNAMARA.
Add in carrots and raisins.
in a separate bowl, blend together flour, salt, soda, baking powder, and cinnamon.
Add to the pumpkin mixture.
Full muffin tins about 2.3 full
Bake at 375 for 15-20 minutes.
Cut in half and add butter and/or honey to taste.
Serving Size: approximetely 18
Number of Servings: 18
Recipe submitted by SparkPeople user REMYMCNAMARA.
Nutritional Info Amount Per Serving
- Calories: 179.2
- Total Fat: 2.8 g
- Cholesterol: 31.0 mg
- Sodium: 310.0 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 4.0 g
- Protein: 4.1 g
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