Breakfast

Pumpkin Veggie Muffins is for Breakfast.

Pumpkin Veggie Muffins takes 10 minutes to prepare.

Pumpkin Veggie Muffins takes 30 minutes to cook.

Pumpkin Veggie Muffins makes 9 servings.

The ingredients for Pumpkin Veggie Muffins are:

1/2 large zucchini, finely grated
2 fresh baby carrots, finely grated
2 cups whole wheat flour
1/4 cup organic maple syrup
1/8 sugar in the raw
1 tbls baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
dash cloves
1 (15 oz) can pumpkin
1/2 cup fresh apple juice
1/2 apple chopped finely
1 tbls lemon juice
2 tbls lime juice
1/4 cup water, if needed
nonstick spray

Here is how you make Pumpkin Veggie Muffins:

1. Preheat oven to 375 degrees F. Add grated vegetables to a bowl. Ina separate bowl, measure out your dry ingredients and mix thoroughly. Add in pumpkin and wet ingredients to the dry.2. Mix thoroughly. If your batter seems too dry, gradually sprinkle and mix in no more than 1/4 cup cold water into a batter a little at a time. You don't want this too runny.3. Lightly spray muffin tins with oil. Fill cups about half full with batter, and shake to settle. Bake for 25-30 minutes, or until done. I used the big muffin pan to make this a full breakfast. I think it would be about 18-24 regular muffins. Serving Size: 1 muffin Number of Servings: 9Recipe submitted by SparkPeople user CHEATON13.

The nutritional information for Pumpkin Veggie Muffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 149.1

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 158.4 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 5.5 g
• Protein: 4.3 g

The dietary needs meet for Pumpkin Veggie Muffins is Vegan