Pumpkin Carrot Cake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup canned pumpkin1 egg/two egg whites1 tsp vanilla extract1/2 cup grated carrots7 Tbsp wheat Flour1 Tbsp flax seed2/3 non-fat dry milk6 packets splenda1 tsp baking soda2 tsp pumpkin spice5 Tbsp raisins1/2 c chopped pecans2 Tbsp brown sugar splenda blend
Soak raisins in warm bowl of water for about 10 minutes while getting out ingredients.
Combine first four ingredients and set aside.
In another bowl combine remaining dry ingredients( excluding raisins, pecans, and brn sugar). Mix well and add to wet mixture. Fold in raisins and pecans. Drop batter into greased 12 muffin pan and sprinkle with brown sugar. Bake at 350 degrees for 20 -25 minutes. Yummy with ff coolwhip on top.
Number of Servings: 12
Recipe submitted by SparkPeople user VICTORIOUS_MOM.
Combine first four ingredients and set aside.
In another bowl combine remaining dry ingredients( excluding raisins, pecans, and brn sugar). Mix well and add to wet mixture. Fold in raisins and pecans. Drop batter into greased 12 muffin pan and sprinkle with brown sugar. Bake at 350 degrees for 20 -25 minutes. Yummy with ff coolwhip on top.
Number of Servings: 12
Recipe submitted by SparkPeople user VICTORIOUS_MOM.
Nutritional Info Amount Per Serving
- Calories: 98.5
- Total Fat: 4.5 g
- Cholesterol: 18.0 mg
- Sodium: 121.7 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.1 g
- Protein: 3.0 g
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