Megan V's Note:
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!
My Private Note
Units: US | Metric
- 1 1/4 cups all-purpose flour
- 1/2 cup wheat bran (or wheat germ)
- 2 teaspoons pumpkin pie spice (or 1 1/2 tsp ground cinnamon plus 1/2 tsp each ground ginger and nutmeg)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup plain yogurt
- 1/2 cup honey (or maple syrup, however I prefer the honey)
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1 cup finely grated carrot
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.
- 2In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- 3In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.
- 4Add 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.
- 5Divide 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.
- 6Cool on a wire rack.
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Nutritional Facts for Pumpkin and Spice and Everything Nice Muffins
Serving Size: 1 (82 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 185.4
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 4.1 g
- Cholesterol 26.9 mg
- Sodium 300.8 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 2.2 g
- Sugars 16.7 g
- Protein 3.2 g