Muffins-Carrot Pumpkin

By Melzie

Ingredients

• 1 ½ c whole wheat flour
• 1 ½ tsp pumpkin pie spice
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ c fat-free liquid egg substitute
• 1 c canned pumpkin
• ¾ c honey
• 2 TB applesauce
• 1 TB canola oil
• 1 c shredded carrots

Preparation

Step 1

Preheat over to 350. Coat a 12-cup muffin pan with nonstick spray.

In a large bowl, mix flour, spice, baking soda, and baking powder.

In a medium bowl, whisk egg, pumpkin, honey, applesauce, and oil until smooth. Add to flour mixture and stir just until combined; do not overmix. Fold in carrots. Spoon into muffin pan.

Bake 25 minutes until a toothpick inserted in the center comes out almost clean. Remove from the pan and cool on a wire rack.

Per muffin: 145 cal, 2.7 fiber, 1.9 fat