Vitamin A Attack Pumpkin Carrot Muffins Recipes

VITAMIN A ATTACK - PUMPKIN CARROT MUFFINS

Vitamin a Attack - Pumpkin Carrot Muffins image

Pumpkin-carrot, whole grain, low fat muffins. Haven't tried yet- sound like they could be really good! Substitute soy milk for vegan muffins. Could also add raisins, coconut, toasted nuts or pumkin seeds or dried blueberries... Not sure on the yield, its a guesstimate.

Provided by cinnamin

Categories Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups whole wheat pastry flour
3/4 cup wheat bran (real wheat bran, not cereal)
1/2 cup oats (not instant)
1/3 cup ground flax seeds
2 1/2 teaspoons baking soda
2 teaspoons pumpkin pie spice
3/4 cup Splenda sugar substitute (or other sugar substitute)
1/2 cup nonfat milk (or soy milk)
1 1/4 cups canned pumpkin (normal canned pumpkin, not the pumpking pie filling variety!)
1 cup grated carrot

Steps:

Preheat oven to 375.
Mix milk, sugar, syrup, pumpkin and carrots.
In a seperate bowl, mix flour, wheat bran, oats, flax seeds, baking powder, and spice.
Mix everything together, then add nuts or whatever add-ins you like.
Pour into greased or paper cup lined muffin tin.
Bake 25-35 minutes or until done.
For Vegan use the soy milk option.

Nutrition Facts : Calories 109.1, Fat 2.3, SaturatedFat 0.3, Cholesterol 0.2, Sodium 337.2, Carbohydrate 20.2, Fiber 5.7, Sugar 1.9, Protein 4.7

CARROT AND PUMPKIN MUFFINS

Carrot and Pumpkin Muffins image

A very soft textured muffin with pumpkin that goes down easy with some carrots to add some variety to this nice orange colour.

Provided by Slocan cook

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup pumpkin puree
1 cup carrot, grated
1/2 cup granulated sugar
2 eggs
1/4 cup canola oil
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees Fahrenheit
Grease a 12 cup muffin pan and set aside
In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
Wait 5 minutes before removing muffins from pan and then put on a plate to cool.

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