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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (66g) Recipe makes 12 servings |
||
| Calories 99 | ||
| Calories from Fat 13 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 285mg | 11% | |
| Potassium 214mg | 6% | |
| Total Carbohydrate 19.2g | 6% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 5.3g | ||
| Protein 3.7g | 7% | |
Healthy Pumpkin Carrot Raisin Muffins
Recipe #365533 |
30 min |
10 min prep |
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SERVES 12 , 12 muffins
Ingredients
- 1 1/4 cups whole wheat flour
- 1/2 cup rolled oat
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin
- 3/4 cup whole milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups carrots, grated
- 1/2 cup raisins (or more, to your liking)
Directions
1
Mix oats, spice, powder, soda and salt in one bowl.2
In another bowl, combine pumpkin, milk, egg and extract.3
Combine 2 bowls and add in carrot and raisins.4
Bake at 350 for about 20 minutes or until firm on top.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Inexpensive
- Occasion > Seasonal > Fall
- Occasion > Brunch
- Dietary > Diabetic
- Dietary > Kid Pleaser > Infant/Baby
- Dietary > Kid Pleaser > Toddlers
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sat. Fat
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