Pumpkin Carrot Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 133.1
- Total Fat: 2.9 g
- Cholesterol: 12.1 mg
- Sodium: 190.6 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 3.0 g
- Protein: 3.8 g
View full nutritional breakdown of Pumpkin Carrot Muffins calories by ingredient
Introduction
When I make carrot juice I save the pulp from the juicer to make this recipe, but a food prosesser will work too. My kids love these! Can also be made in a loaf pan as a bread. When making muffins I found it's better to spray the pan with cooking spray instead of using the little paper cups, they stick too much to the paper. When I make carrot juice I save the pulp from the juicer to make this recipe, but a food prosesser will work too. My kids love these! Can also be made in a loaf pan as a bread. When making muffins I found it's better to spray the pan with cooking spray instead of using the little paper cups, they stick too much to the paper.Number of Servings: 18
Ingredients
-
2 C Whole Wheat Flour
1/2 C Sugar
1/4 tsp Salt
1 T Pumpkin Pie Spice
2 tsp Vanilla
1 C Canned Pumpkin
1 C Carrot Pulp (see intro)
1/2 C Unsweetened Applesauce (I use the little cups you put in kids lunchbox)
1/4 C 1% Milk
1 Large Egg + 2 Egg Whites
1 C Raisins
1 C Walnut Chips
Directions
Preheat oven to 350. Blend Carrot, pumpkin, applesauce, vanilla, eggs, salt & spice in a medium bowl. Add in Sugar, flour & baking soda. Blend in milk. Fold in raisins & nuts. Spray a muffin pan with cooking spray & fill cups about 2/3 (these muffings don't rise much) Bake at 350 for 20-25 mins. Makes about 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user THE_CANDLE_LADY.
Number of Servings: 18
Recipe submitted by SparkPeople user THE_CANDLE_LADY.