Pumpkin Carrot Muffins

During our week 12 maintenance class pot luck, I got to taste a variety of excellent, healthy dishes prepared by my classmates.  I’ve asked the class for permission to share their recipes with you, and several responded positively.  Kirstin brought Pumpkin Carrot Muffins, a recipe she modified from an inherited family recipe.


1/3 c. Splenda Brown Sugar Blend
1/4 c. Unsweetened Applesauce
2 Egg Whites
1/2 c. Pumpkin Puree
1/2 c. Grated Carrot
1/3 c. Whole Wheat Flour
1/3 c. All-Purpose Flour
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon


  1. Preheat oven to 375.
  2. Beat together first five ingredients.
  3. In another bowl, combine flours, baking powder, baking soda, and cinnamon.
  4. Stir flour mixture into pumpkin mixture.
  5. Grease muffin tins or line with liners.
  6. Spoon batter into each cup.
  7. Bake 10-15 minutes, until toothpick inserted in center comes out clean.

Yield:  12 Servings


  • Calories 56
  • Fat 0.2g
  • Protein 1.8g
  • Carbohydrates 12.4g
  • Fiber 1g
  • Sodium 94.3mg

These muffins are delicious, and certainly worth a try!

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