Breakfast

Pumpkin carrot muffins w/ walnuts is for Breakfast.

Pumpkin carrot muffins w/ walnuts takes several minutes to prepare.

Pumpkin carrot muffins w/ walnuts takes several minutes to cook.

Pumpkin carrot muffins w/ walnuts makes 12 servings.

The ingredients for Pumpkin carrot muffins w/ walnuts are:

1 egg
1/2 cup packed brown sugar
1 can (1-3/4 cups) mashed, plain pumpkin
1 tsp vanilla extract
2/3 cup light soy milk
1-1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp pumpkin pie spice
3/4 cup grated carrot
1/4 cup chopped walnuts

Here is how you make Pumpkin carrot muffins w/ walnuts:

Preheat oven to 400*F.Spray muffin pan with cooking spray. Note: Do not use paper muffin cups; muffins will stick.Cream egg and sugar with electric mixer until thickened, about 3 minutes.Stir in pumpkin, vanilla, and milk until well-mixed. Mix in carrots.Gently stir in flour, baking soda, baking powder, salt, and spices until combined.Do not over-mix. Drop batter into prepared muffin pan, filling cups about 3/4 full. Sprinkle tops with chopped walnuts.Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.Number of Servings: 12Recipe submitted by SparkPeople user MEGABOMB.

The nutritional information for Pumpkin carrot muffins w/ walnuts is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 129.2

• Total Fat: 2.6 g
• Cholesterol: 17.0 mg
• Sodium: 324.3 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 3.7 g
• Protein: 3.8 g

The dietary needs meet for Pumpkin carrot muffins w/ walnuts is Vegetarian