Pumpkin Carrot Muffin Recipe

by katerina on January 15, 2009

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.

Print Recipe

Pumpkin Carrot Muffins

(12 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.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time:40 minutes
Calories(approximate per serving): 125

{ 17 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: