Pumpkin Carrot Muffins

Name: Pumpkin Carrot Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 18
Ingredients: 2 C Whole Wheat Flour; 1/2 C Sugar; 1/4 tsp Salt; 1 T Pumpkin Pie Spice; 2 tsp Vanilla; 1 C Canned Pumpkin; 1 C Carrot Pulp (see intro); 1/2 C Unsweetened Applesauce (I use the little cups you put in kids lunchbox); 1/4 C 1% Milk; 1 Large Egg + 2 Egg Whites; 1 C Raisins; 1 C Walnut Chips

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 18

Ingredients

2 C Whole Wheat Flour1/2 C Sugar1/4 tsp Salt1 T Pumpkin Pie Spice2 tsp Vanilla1 C Canned Pumpkin1 C Carrot Pulp (see intro)1/2 C Unsweetened Applesauce (I use the little cups you put in kids lunchbox)1/4 C 1% Milk1 Large Egg + 2 Egg Whites1 C Raisins1 C Walnut Chips

Directions

Preheat oven to 350. Blend Carrot, pumpkin, applesauce, vanilla, eggs, salt & spice in a medium bowl. Add in Sugar, flour & baking soda. Blend in milk. Fold in raisins & nuts. Spray a muffin pan with cooking spray & fill cups about 2/3 (these muffings don't rise much) Bake at 350 for 20-25 mins. Makes about 18 muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user THE_CANDLE_LADY.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 133.1
Total Fat: 2.9 g
Cholesterol: 12.1 mg
Sodium: 190.6 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.0 g
Protein: 3.8 g

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