Pumpkin and Spice and Everything Nice Muffins

READY IN: 35mins
Recipe by Megan V

This recipe is from Taste of Home and was featured in their lighten up for Fall section. I enjoy these muffins year round with a glass of milk as a healthy and delicious breakfast!

Top Review by lovesthaifood

These are excellent muffins. I substituted coconut oil for the butter and I wouldn't use chocolate chips next time I make them. I don't like the combination of carrots and chocolate chips. The carrots gave it nice texture. I also used the maple syrup instead of honey.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.
  2. In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.
  4. Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts, if using). Batter will be thick.
  5. Divide batter evenly amonf 12 mufin cups. Bake on middle oven rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean.
  6. Cool on a wire rack.

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