Pumpkin Carrot Cake Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 98.5
  • Total Fat: 4.5 g
  • Cholesterol: 18.0 mg
  • Sodium: 121.7 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.0 g

View full nutritional breakdown of Pumpkin Carrot Cake Muffins calories by ingredient
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Delicious muffins that taste great and are good for you! Delicious muffins that taste great and are good for you!
Number of Servings: 12


    1 cup canned pumpkin
    1 egg/two egg whites
    1 tsp vanilla extract
    1/2 cup grated carrots
    7 Tbsp wheat Flour
    1 Tbsp flax seed
    2/3 non-fat dry milk
    6 packets splenda
    1 tsp baking soda
    2 tsp pumpkin spice
    5 Tbsp raisins
    1/2 c chopped pecans
    2 Tbsp brown sugar splenda blend


Soak raisins in warm bowl of water for about 10 minutes while getting out ingredients.
Combine first four ingredients and set aside.
In another bowl combine remaining dry ingredients( excluding raisins, pecans, and brn sugar). Mix well and add to wet mixture. Fold in raisins and pecans. Drop batter into greased 12 muffin pan and sprinkle with brown sugar. Bake at 350 degrees for 20 -25 minutes. Yummy with ff coolwhip on top.

Number of Servings: 12

Recipe submitted by SparkPeople user VICTORIOUS_MOM.

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