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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:

    14 mins

    0 mins

    14 mins

    SarahG.'s Note:

    From the Money Saving Mom blog.

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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.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Carrot Cake Muffins

    Serving Size: 1 (2012 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 128.3
     
    Calories from Fat 44
    34%
    Total Fat 4.9 g
    7%
    Saturated Fat 2.4 g
    12%
    Cholesterol 21.4 mg
    7%
    Sodium 129.8 mg
    5%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 1.9 g
    7%
    Sugars 7.0 g
    28%
    Protein 2.9 g
    5%

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