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!
- 295.73 ml all-purpose flour
- 118.29 ml wheat bran (or wheat germ)
- 9.85 ml pumpkin pie spice (or 1 1/2 tsp ground cinnamon plus 1/2 tsp each ground ginger and nutmeg)
- 7.39 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml canned pumpkin puree
- 118.29 ml plain yogurt
- 118.29 ml honey (or maple syrup, however I prefer the honey)
- 59.14 ml butter, melted
- 1 egg
- 4.92 ml vanilla
- 236.59 ml finely grated carrot
- 118.29 ml miniature semisweet chocolate chips
- 118.29 ml chopped walnuts (optional)
- Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.
- In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.
- 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.
- 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.
- Cool on a wire rack.
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.
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.