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

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    15 mins

    16 mins

    annh53182's Note:

    Recipe by moneysavingmom.com

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    Ingredients:

    Yield:

    Muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
    2. 2
      Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
    3. 3
      In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
    4. 4
      Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
    5. 5
      Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
    6. 6
      Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.
    7. 7
      To freeze: Place completely cooled muffins into gallon sized freezer zip bags in one layer, about 9 will fit in a bag. Using a straw, remove any excess air and zip the bag. Place in the freezer, it’s ok to stack the bags on top of each other, for up to 2 months (good luck getting them to last that long!).
    8. 8
      Remove as many muffins as you need at a time and either thaw at room temperature or heat in the toaster oven or microwave. Frost with the sweetened cream cheese, if desired.
    9. 9
      For the sweetened cream cheese: Place all the ingredients in a food processor and process until smooth. Alternatively, you can use a bowl and a hand mixer. Cream cheese will store for up to a week in the refrigerator. (I have not tested freezing it.).

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Carrot Cake Muffins

    Serving Size: 1 (2596 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 179.3
     
    Calories from Fat 84
    47%
    Total Fat 9.3 g
    14%
    Saturated Fat 5.2 g
    26%
    Cholesterol 35.2 mg
    11%
    Sodium 167.2 mg
    6%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 1.9 g
    7%
    Sugars 8.7 g
    35%
    Protein 3.8 g
    7%

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