These pumpkin carrot muffins are not only healthy but also soft and delicious. Each muffin is less then 100 calories and the addition of sunflower seeds gives them a nice crunch. They are super quick to put together and everyone loves them.
I have made this modified muffin recipe below twice now and my only caution is to be careful when you check that they are done – mine took way longer then the original recipe suggested.
(makes a dozen muffins)
Adapted from here
1/2 cup canned pumpkin
1/4 cup honey
4 egg whites
1/2 cup plain yogourt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 teaspoons baking powder
1 cup carrot, grated
3/4 cup raisins
1/4 cup sunflower seeds
1 cup whole wheat flour
Preheat oven to 375F. In a large bowl combine pumpkin, honey,eggs, yogurt, soda, cinnamon, baking powder and salt. Whisk for a minute. Stir in raisins, carrots and sunflower seeds. Gently stir in flour but don’t over mix. Bake for 20 minutes then check. Mine took about 30 minutes.
Aren’t pumpkin muffins the best? No oil, I love that! Plus then you have leftover canned pumpkin to add to your oats in the morning.
Similar Recipes:
Pumpkin Ginger Muffins
Banana Oatmeal Carrot Muffins
Apple Coconut Walnut Muffins
{ 15 comments… read them below or add one }
Mmmmmhhhh, those look and sound great and even better that they are healthy, too!
Pumpkin muffins sounds like a good treats for breakfast.
Cheers,
Elra
I am always looking for healthy muffin recipes!
Those sound and look good! I was just saying to someone else, that it would be handy if we could buy canned pumpkin here, sometimes it is a faff to have to cook it and blitz it before you even start a recipe.
They look great! I use yogurt a lot in baking as I can’t usually find sour or buttermilk.. And we love pumpkin.
I love anything pumpkin and these look amazing!
These looks perfectly comforting! delicious.
hahahah that britney comment on my blog was freaking awesome!
My cousins are going to visit our place next week. So I’ve been looking at cookie recipes with pumpkin. I think this would be just perfect for them and these muffins sound so tasty.
what can I substitute for yogurt to make these non-dairy?
It is tricky as there is already pumpkin there, you could try soy yogurt or maybe apple sauce?
What did I do wrong? Mine came out tasting salty!
I am not sure Lauren. I would guess either a) your pumpkin had a lot of salt b) you accidentally did 1/2 tablespoon or a full teaspoon or c) you were using a saltier kind of salt?
There is a difference between sea salt, kosher salt and table salt… That said I woudl be surprised if it made a big difference.
These might have been good, but way too much
Salt/baking soda. All I could taste was salt
@Kay I am sorry to hear that I will have to re-test it..