Pumpkin Carrot Muffins Food
PUMPKIN CARROT MUFFINS RECIPE
Moist Pumpkin Carrot Muffins are an absolute treat to make. A pumpkin spice carrot muffin perfect for fall.
Provided by Kelsey Apley
Categories Desserts
Time 28m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Then, you want to add in your egg, sugars, pumpkin spice, oil, sour cream, and vanilla. Blend until creamed.
- Then add in your pumpkin puree and blend again.
- Now you will add in your dry ingredients the flour, soda, and baking powder. Once blended, then fold in the pecans, shredded carrots, and raisins.
- Spoon muffins batter into lined muffin tin. Bake for 15-18 minutes or until muffins is cooked through.
Nutrition Facts : ServingSize 1 g, Calories 169 kcal, Carbohydrate 27 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 91 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 4 g
CARROT AND PUMPKIN MUFFINS
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
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.
TOO EASY PUMPKIN CARROT CAKE MUFFINS
This is a recipe for yummy muffins that I found in Woman's World magazine. I made them last fall and my TOPS (Take Off Pounds Sensibly) group loved 'em!
Provided by CallMeBubbles
Categories Quick Breads
Time 23m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees.
- Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
- Pour into 24 paper lined muffin cups. Bake 18 minutes.
- ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
- ***Can substitute spice cake mix for the carrot cake mix.
VITAMIN A ATTACK - PUMPKIN CARROT MUFFINS
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
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
HEALTHY PUMPKIN&CARROT MUFFIN
Healthy Pumpkin & Carrot Muffins - 12 servings / No added sugar & No oil - Using Honey for a bit of sweetness and milled flax seeds for healthy Omega3 rich oil. Bake for 25 min at 180 - 200C. Super easy, taste good and good for your heart.
Provided by hannahelou
Time 40m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Add your solid mixture to your liquid mixture in 2 steps and stir to combine. Towards the end, fold in your dried fruits. The result mixture will not be too watery or too thick.
- Pour in your mixture in a greased 12 pieces muffin pan. Then decorate the top of your muffins with your choice of nuts.
- Put it in your pre-heated oven (180 - 200C) and bake for 25 min.
- The result will be a not-too-sweet balanced and healthy piece of muffin (180 calories) good for breakfasts and snacks.
HEALTHY PUMPKIN CARROT RAISIN MUFFINS
Pumpkin pie flavor, moist muffin, nutrient-rich! I have successfully adapted this gluten free (rice flour/potato starch 50/50, gluten free oats, plus 1 tsp guar gum). No added sugar and you won't miss it!
Provided by vanettenk
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix oats, spice, powder, soda and salt in one bowl.
- In another bowl, combine pumpkin, milk, egg and extract.
- Combine 2 bowls and add in carrot and raisins.
- Bake at 350 for about 20 minutes or until firm on top.
PUMPKIN CARROT MUFFINS WITH VANILLA FROSTING
Easy to make and delicious. If you don't have a cake decorating bag you can use a sturdy plastic bag, cut a tiny bit off one corner, insert a decorate tip, and use that instead. I used pumpkin pie spice mix found in recipe #401184 description; 1-1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon nutmeg and measured out 1 teaspoon for this recipe, and put the rest in a clean spice jar for use later. For the icing, I couldn't find vanilla bean paste so I just used vanilla extract. I sprinkled the top of the icing on the muffins with sifted cinnamon. From www.foodnetwork.ca, recipe by Anna Olson. Times given are estimates. Next time I make these I think I will add raisins and nuts too.
Provided by foodtvfan
Categories Breads
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 21
Steps:
- MUFFINS.
- Preheat oven to 350 degrees Fahrenheit.
- Grease 24 muffin cups or line with paper cups.
- Cream butter, granulated sugar and brown sugar until evenly combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in pumpkin puree, sour cream and vanilla.
- In a separate bowl, sift flour, baking powder, baking soda, salt, cinnamon and ginger.
- Stir flour mixture into pumpkin mixture; stir in finely grated carrots.
- Use an ice cream scoop with release lever to spoon batter into prepared tins.
- Bake for about 25 minutes, until a tester inserted in the centre of the muffin comes out clean.
- Cool for 15 minutes in the tin; remove and cool completely.
- FROSTING:.
- Beat butter with electric beaters until fluffy.
- Add the 2 cups of icing sugar, plus milk and vanilla.
- Beat for 3 minutes on high speed until fluffy.
- Add additional 1 to 2 cups sifted icing sugar until frosting is a fluffy, spreadable consistency.
- Spread frosting generously onto each muffin using a pastry bag and decorating tip.
Nutrition Facts : Calories 219.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 38.6, Sodium 182.3, Carbohydrate 32.9, Fiber 0.5, Sugar 24, Protein 2
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