Pumpkin Carrot Muffins

109SHARES

4.1 of 5 (19)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 166.2
  • Total Fat: 5.8 g
  • Cholesterol: 36.1 mg
  • Sodium: 22.9 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.4 g

View full nutritional breakdown of Pumpkin Carrot Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

These muffins make it easy to eat your veggies. I grate the carrots really fine and the kids don't even notice they are there. These muffins make it easy to eat your veggies. I grate the carrots really fine and the kids don't even notice they are there.
Number of Servings: 6

Ingredients

    1/2 cup pumpkin
    1/3 cup brown sugar
    2 tbsp oil
    1 egg, beaten
    1/2 cup grated carrots
    3/4 cup whole wheat flour
    1/4 tsp salt
    1/2 tsp cinnamon
    1/2 tsp baking soda
    1 tsp baking powder

Directions

Beat together pumpkin, brown sugar, oil and egg.
Add in carrots.
In a separate bowl, blend together flour, salt, soda, baking powder and cinnamon.
Add to the pumpkin mixture.
Fill muffin tins about 2/3 full.
Bake at 375 degrees for 10-14 minutes. Makes 6 muffins.


Number of Servings: 6

Recipe submitted by SparkPeople user RCWILKINSON.

109SHARES

Rate This Recipe

Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I made these muffins added about 1/4 cup of raisins, baked them at 350 for about 30 minutes, and they were incredible, delicious and moist. I will definitely make them again. - 10/2/07

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    Because they won't "rise" a lot, make sure you bang your pan down to level out the muffin mix. I substituted brown sugar for the brown sugar Splenda mix to save some calories. They were very good! Thanks! - 11/9/08

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    Great as a breakfast food. I added a couple tablespoons of flax seed just to make it just that more healthy!! - 1/26/08

    Was this review helpful?   yes  No

  • O.K.
    1 of 1 people found this review helpful
    My muffins didn't rise well, and it was hard to get them cooked through. They are healthy, but not quite as sweet as I like my muffins to be. - 3/21/07

    Was this review helpful?   yes  No

  • O.K.
    1 of 1 people found this review helpful
    I agree, cooking time was off on recipe. I thought they were okay, but probably wouldn't make them again. - 3/19/07

    Was this review helpful?   yes  No
See All Comments