Pumpkin carrot muffins w/ walnuts

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 129.2
  • Total Fat: 2.6 g
  • Cholesterol: 17.0 mg
  • Sodium: 324.3 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.8 g

View full nutritional breakdown of Pumpkin carrot muffins w/ walnuts calories by ingredient
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adapted from Whole Wheat Pumpkin Muffins on this site adapted from Whole Wheat Pumpkin Muffins on this site
Number of Servings: 12


    1 egg
    1/2 cup packed brown sugar
    1 can (1-3/4 cups) mashed, plain pumpkin
    1 tsp vanilla extract
    2/3 cup light soy milk
    1-1/2 cups whole wheat flour
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    1/2 tsp pumpkin pie spice
    3/4 cup grated carrot
    1/4 cup chopped walnuts


Preheat oven to 400*F.
Spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.
Cream egg and sugar with electric mixer until thickened, about 3 minutes.
Stir in pumpkin, vanilla, and milk until well-mixed. Mix in carrots.
Gently stir in flour, baking soda, baking powder, salt, and spices until combined.
Do not over-mix.

Drop batter into prepared muffin pan, filling cups about 3/4 full. Sprinkle tops with chopped walnuts.

Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.

Number of Servings: 12

Recipe submitted by SparkPeople user MEGABOMB.

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