Breakfast

Pumpkin Carrot Cake Muffins is for Breakfast.

Pumpkin Carrot Cake Muffins takes 15 minutes to prepare.

Pumpkin Carrot Cake Muffins takes 20 minutes to cook.

Pumpkin Carrot Cake Muffins makes 12 servings.

The ingredients for Pumpkin Carrot Cake Muffins are:

1 cup canned pumpkin
1 egg/two egg whites
1 tsp vanilla extract
1/2 cup grated carrots
7 Tbsp wheat Flour
1 Tbsp flax seed
2/3 non-fat dry milk
6 packets splenda
1 tsp baking soda
2 tsp pumpkin spice
5 Tbsp raisins
1/2 c chopped pecans
2 Tbsp brown sugar splenda blend

Here is how you make Pumpkin Carrot Cake Muffins:

Soak raisins in warm bowl of water for about 10 minutes while getting out ingredients.Combine first four ingredients and set aside. In another bowl combine remaining dry ingredients( excluding raisins, pecans, and brn sugar). Mix well and add to wet mixture. Fold in raisins and pecans. Drop batter into greased 12 muffin pan and sprinkle with brown sugar. Bake at 350 degrees for 20 -25 minutes. Yummy with ff coolwhip on top. Number of Servings: 12Recipe submitted by SparkPeople user VICTORIOUS_MOM.

The nutritional information for Pumpkin Carrot Cake Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 98.5

• Total Fat: 4.5 g
• Cholesterol: 18.0 mg
• Sodium: 121.7 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 2.1 g
• Protein: 3.0 g