Carrot-Pumpkin Muffins

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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
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Number of Servings: 12


    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


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.

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