Pumpkin Muffins
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Ingredients
- 12 standard cupcake liners
- 2 medium carrot
- 15 ounce pumpkin, canned
- 2 large egg
- 1 teaspoon vanilla extract
- 2/3 cup powdered milk
- 3/8 cup flour, whole wheat
- 1 teaspoon cinnamon
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 5 tablespoon brown sugar
Instructions
- Preheat oven to 350°F. Place cupcake liners into muffin pan. Grate carrots.
- Mix together pumpkin, eggs, and vanilla. In a separate bowl, combine dry ingredients.
- Add the dry ingredients to the wet ingredients and stir just until moistened. Fold in shredded carrots, then pour into muffin liners.
- Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Nutrition
Calories: 80kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Cholesterol: 32mg | Sodium: 253mg | Fiber: 2g | Sugar: 10g
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