Carrot-Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 75.6
- Total Fat: 0.7 g
- Cholesterol: 0.5 mg
- Sodium: 176.9 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.0 g
- Protein: 3.4 g
View full nutritional breakdown of Carrot-Pumpkin Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 cup Sugar Twin brown sugar substitute
1/4 cup Splenda Granular
1/4 cup egg substitute
2 tsp. vanilla
1/2 cup lowfat buttermilk
1 cup canned pumpkin
1 1/2 cups shredded carrots
Directions
Preheat oven to 400 degrees. Line a muffin tin with 12 paper or silicone cups, spray each with nonstick cooking spray. In a large bowl combine all ingredients and mix just until combined, do not overmix. Divide evenly among muffin liners. Bake 20 minutes or until a toothpick inserted in center comes out clean. Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user GEMINIDREAM.
Number of Servings: 12
Recipe submitted by SparkPeople user GEMINIDREAM.
