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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Carrot Pumpkin Muffins

Source: dLife

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

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	86.2

Total Carbs	20.2 g

Dietary Fiber	1.1 g

Sugars	18.4 g

Total Fat	1.3 g

Saturated Fat	0.1 g

Unsaturated Fat	0.3 g

Potassium	77.2 mg

Protein	0.4 g

Sodium	161.7 mg

Dietary Exchanges 1.3 Fat, 0.2 Vegetables, 0.0 Fruits, 0.1 Meat, 0.9 Other Carbs, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 1.5
1 1/2 each Flour, pastry, wheat, soft, whole grain 1.0
1 tsp ground cinnamon 1.0
1 tsp baking soda 0.5
0 1/2 tsp low sodium baking powder 0.5
0 1/2 tsp ground cloves 0.25
0 1/4 oz ground nutmeg 1.0
1 floz eggs 1.0
1 cup Pumpkin, canned, with salt 0.75
0 3/4 cup honey 2.0
2 tbsp unsweetened applesauce 1.0
1 tbsp canola oil 1.0
1 tsp grated orange peel 1.0
1 cup shredded carrots

Directions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray and set aside.
In a large bowl, mix the first 6 ingredients and mix well.
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.
Bake until a toothpick inserted into the center comes out almost clean, about 25 minutes. Remove muffins from pan and cool on a rack.