PUMPKIN CARROT CAKE MUFFINS

Pumpkin Carrot Cake Muffins image

Provided by SarahG.

Time 14m

Yield 36 muffins

Number Of Ingredients 15

1 cup packed brown sugar
10 tablespoons butter, softened
1 1/3 cups vanilla yogurt
2 cups pumpkin puree
2 large eggs
4 tablespoons orange juice
3 teaspoons vanilla
2 1/2 cups carrots, grated
2 cups whole wheat flour
2 cups all-purpose flour
1/2 cup flax seed
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice

Steps:

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.

Nutrition Facts : Calories 128.4, Fat 5, SaturatedFat 2.4, Cholesterol 21.4, Sodium 129.9, Carbohydrate 18.8, Fiber 2, Sugar 7, Protein 2.9