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Pumpkin Carrot Muffins

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Submitted by facebook_1331228856

The perfect snack that can be used as a substitute for breakfast. Just in time for the upcoming Autumn season!

YIELD

12 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 237
CUP ML PUMPKIN
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML CINNAMON
4 6E+1
TABLESPOONS ML RAISINS, SEEDLESS
2 2
LARGE LARGE EGGS
½ 118
CUP ML CARROTS
grated
1 5
TEASPOON ML VANILLA EXTRACT
6 9E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
10 1E+1
PACKAGES PACKAGES SUGAR SUBSTITUTE *
2 1E+1
TEASPOONS ML PUMPKIN PIE SPICE

Directions

Mix all ingredients. Spray muffin tin with Pam. Divide qually. Bake at 350℉ (180℃) for 25 minutes. Makes 12 muffins.

Notes: This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freezes well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 60 15% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 37mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 80% Vitamin C 3%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
 
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