Brunch

Pumpkin-Carrot Muffins is for Snack.

Pumpkin-Carrot Muffins takes 20 minutes to prepare.

Pumpkin-Carrot Muffins takes 15 minutes to cook.

Pumpkin-Carrot Muffins makes 36 servings.

The ingredients for Pumpkin-Carrot Muffins are:

2 C. whole wheat flour
1-1/2 C. Oat Bran (I used Quaker Oat Bran Cereal)
3/4 C. granulated sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
15 oz. can pure pumpkin
8 oz. can carrots, drained & mashed
4 large eggs
1.5 C. low-fat buttermilk
1/2 C. canola oil
1 T. vanilla
1 C. pitted prunes, chopped or raisins
1/2 C. chopped walnuts

Here is how you make Pumpkin-Carrot Muffins:

Whisk dry ingredients together. In a separate bowl beat pumpkin, carrots, eggs, buttermilk, oil and vanilla together. Fold wet ingredients into dry. Add prunes and nuts. Stir together. Let ingredients sit in mixing bowl for about 10 minutes to allow the flour and bran to absorb the liquids. Put into muffin cups, bake at 400 degrees 15 - 20 minutes.Serving Size: Makes 36 muffins.Number of Servings: 36Recipe submitted by SparkPeople user LEE-2014.

The nutritional information for Pumpkin-Carrot Muffins is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 114.1

• Total Fat: 5.2 g
• Cholesterol: 21.5 mg
• Sodium: 192.8 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 2.1 g
• Protein: 2.8 g