Source: dLife

Pumpkin and carrots are full of beta-carotene so these tasty muffins could just help boost up your immune system.

Servings

1 cooking spray
1.5 Flour, pastry, wheat, soft, whole grain
1 tsp ground cinnamon
1 tsp baking soda
0.5 tsp low sodium baking powder
0.5 tsp ground cloves
0.25 oz ground nutmeg
1 floz eggs
1 cup Pumpkin, canned, with salt
0.75 cup honey
2 tbsp unsweetened applesauce
1 tbsp canola oil
1 tsp grated orange peel
1 cup shredded carrots

1 Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray and set aside.
2 In a large bowl, mix the first 6 ingredients and mix well.
3 In a separate bowl, whisk the egg lightly, and then whisk in the remaining ingredients. Add to the flour mixture and stir until just combined, do not over mix. Gently fold in the carrots then spoon evenly into the muffin pan.
4 Bake until a toothpick inserted into the center comes out almost clean, about 25 minutes. Remove muffins from pan and cool on a rack.

When in season pick up a fresh pumpkin, cut into chunks, remove skin, and boil until soft. Blend and measure out what is needed for your recipe. Freeze the remaining pumpkin for future uses. If you can find it get a cheese pumpkin (white ones) they have less water content then regular orange pumpkins.