Whole Wheat Pumpkin Carrot Muffins Recipe

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Looking for an easy Whole Wheat Pumpkin Carrot Muffins recipe? Learn how to make Whole Wheat Pumpkin Carrot Muffins using healthy ingredients.


Submitted by ailunsford

Makes 12 servings



http://annejisca.wordpress.com/2011/11/04/pumpkin-carrot-muffins/

Recipe Ingredients for Whole Wheat Pumpkin Carrot Muffins

1 1/2 cup whole wheat flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp baking powder
1 egg
1 cup pumpkin (canned, or homemade)
1/2 cup honey
2 tbsp oil
2 tbsp applesauce
1 cup shredded carrots

Recipe Directions for Whole Wheat Pumpkin Carrot Muffins

  1. Preheat oven to 350 degrees.

  2. In a large bowl, mix the flour, pumpkin pie spice, baking soda, and baking powder.

  3. In a medium bowl, whisk the egg, pumpkin, honey, and oil until smooth. Add to the flour mixture, and stir just until combined. Do not overmix.

  4. Fold in carrots.

  5. Spoon into a muffin pan.

  6. Bake at 350F, for 25 minutes or until a toothpick inserted in the center comes out almost clean.

  7. Remove from pan, and cool on a rack.

Categories

Breakfast

Nutrition Facts
Serving Size 68.6g
Amount Per Serving
Calories
138
Calories from Fat
26
% Daily Value*
Total Fat
2.9g
4%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
118mg
5%
Potassium
125mg
4%
Total Carbohydrates
26.7g
9%
Dietary Fiber
1.4g
6%
Sugars
13.1g
Protein
2.4g
Vitamin A 95% Vitamin C 3%
Calcium 2% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very high in vitamin A
  •   Bad points
  • Very high in sugar
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