Pumpkin and Spice and Everything Nice Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

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!

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.
Most Helpful

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.

5 5

I just found this recipe a couple of days ago when i was glancing through last fall issue of Taste of Home and made them last night. These muffins are my new favorite! I love the densness and the bran it's a good way to sneak some nutrition into a sweet tooth snack.