Pumpkin Carrot Cake Muffins
From the Money Saving Mom blog.
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READY IN: 14mins
YIELD: 36 muffins
UNITS: US
INGREDIENTS
Nutrition- 1cup packed brown sugar
- 10
- 1 1⁄3cups vanilla yogurt
- 2cups pumpkin puree
- 2large eggs
- 4tablespoons orange juice
- 3teaspoons vanilla
- 2 1⁄2
- 2cups whole wheat flour
- 2cups all-purpose flour
- 1⁄2cup flax seed
- 2teaspoons baking powder
- 2teaspoons baking soda
- 2teaspoons cinnamon
- 1⁄2teaspoon allspice
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DIRECTIONS
- Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
- Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
- In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
- 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.
- Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
- 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.
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