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    You are in: Home / Recipes / Carrot and Pumpkin Muffins Recipe
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    Carrot and Pumpkin Muffins

    Carrot and Pumpkin Muffins. Photo by Slocan cook

    1/2 Photos of Carrot and Pumpkin Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Slocan cook's Note:

    A very soft textured muffin with pumpkin that goes down easy with some carrots to add some variety to this nice orange colour.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees Fahrenheit
    2. 2
      Grease a 12 cup muffin pan and set aside
    3. 3
      In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
    4. 4
      Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
    5. 5
      Wait 5 minutes before removing muffins from pan and then put on a plate to cool.

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    Ratings & Reviews:

    • on April 03, 2013

      Orange, moist and tasty. Recipe handles adaptations (some butter with the oil, some whole wheat flour with the white) and additions (pecans, raisins, allspice, nutmeg) well.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Carrot and Pumpkin Muffins

    Serving Size: 1 (58 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 148.8
     
    Calories from Fat 49
    33%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.6 g
    3%
    Cholesterol 31.0 mg
    10%
    Sodium 214.4 mg
    8%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 0.8 g
    3%
    Sugars 9.0 g
    36%
    Protein 2.8 g
    5%

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