Miniature Carrot Pumpkin Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 61.7
  • Total Fat: 1.6 g
  • Cholesterol: 12.8 mg
  • Sodium: 84.3 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.1 g

View full nutritional breakdown of Miniature Carrot Pumpkin Muffins calories by ingredient
Submitted by:

Introduction

This was on there but its ingredients weren't right or something, so I'm tweaking and trying for the nutrition information again. SO good though. Thanks for sharing, ANDREWMOM This was on there but its ingredients weren't right or something, so I'm tweaking and trying for the nutrition information again. SO good though. Thanks for sharing, ANDREWMOM
Number of Servings: 50

Ingredients

    1 cup white flour
    1 cup wheat flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    3/4 cup sugar
    1/3 cup margarine
    1/2 cup brown sugar, packed
    3 large eggs
    1 can (15 ounce) pumpkin
    1 cup carrot, finely shredded. I think it was 10 or 12 baby carrots

    I used 1/2 can pumpkin and 1 mashed banana. But the nutrition just has pumpkin, not the banana.

Directions

Bake at 350 degrees. Bake for 20 minutes if making as regular muffins. Makes 16 muffins. Serving size one large muffin would be 192.9 calories, 5 grams of fat.

If you make it in a mini muffin tin it makes about 50 muffins at about 61 calories, 1.6 grams of fat, which is closer to the nutrition information ANDREWMOM had. And you need to adjust the cooking time to a shorter amount for mini muffins.

Number of Servings: 50

Recipe submitted by SparkPeople user NAOMICAMPBELL.

TAGS:  Desserts |

Rate This Recipe