Snack

Pumpkin Carrot Muffins, lowfat is for Snack.

Pumpkin Carrot Muffins, lowfat takes 15 minutes to prepare.

Pumpkin Carrot Muffins, lowfat takes 30 minutes to cook.

Pumpkin Carrot Muffins, lowfat makes 12 servings.

The ingredients for Pumpkin Carrot Muffins, lowfat are:

2 cups whole wheat flour
1/2 tsp cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup granulated fructose
1/3 cup Greek-style lowfat vanilla yogurt
1/4 cup agave syrup
1/4 cup maple syrup
1 15-oz can pumpkin
2 eggs
2 egg whites
2 carrots, shredded

Here is how you make Pumpkin Carrot Muffins, lowfat:

Preheat oven to 350˚. Grease muffin pan. In small bowl sift together flour, spices, baking powder, baking soda, and salt. In large bowl, beat eggs and egg whites together and then blend in rest of ingredients. Add dry ingredients and beat until well mixed. Spoon into muffin cups. Bake 30-35 minutes, or until knife inserted in center comes out clean.Serving Size: Makes 12 standard-sized muffinsNumber of Servings: 12Recipe submitted by SparkPeople user DKDDM8.

The nutritional information for Pumpkin Carrot Muffins, lowfat is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 169.7

• Total Fat: 1.4 g
• Cholesterol: 31.5 mg
• Sodium: 260.7 mg
• Total Carbs: 37.7 g
• Dietary Fiber: 3.8 g
• Protein: 4.7 g

The dietary needs meet for Pumpkin Carrot Muffins, lowfat is Low Fat