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.
Pumpkin Carrot Muffins(12 muffins)
Adapted from here
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.