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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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Vegetables , 1 Other Carbs
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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1 each  cooking spray
1 1/2 each  Flour, pastry, wheat, soft, whole grain
1 tsp  ground cinnamon
1 tsp  baking soda
0 1/2 tsp  low sodium baking powder
0 1/2 tsp  ground cloves
0 1/4 oz  ground nutmeg
1 floz  eggs
1 cup  Pumpkin, canned, with salt
0 3/4 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.

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