Low-fat Pumpkin Carrot Muffins

Adding pumpkin and carrots to muffins not only increases the nutritional value but it helps to keep muffins moist when you cut back on sugar and fat.  These muffins have no processed sugar, only maple syrup and only 1/4 cup of fat for 24 muffins.  You will not believe that these muffins can taste so delicious and moist when you know that they are 100% whole wheat, no processed sugar and low-fat.  If you would like a boost in fiber, try adding a few tablespoons of ground flax seeds.

Pumpkin Carrot Muffins
Makes: 24 muffins

2 cups of whole wheat flour
1 1/2 teaspoon of cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of nutmeg
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1/4 cup of melted coconut oil (or canola oil)
2 eggs
1/2 cup of maple syrup
1/2 cup of soy milk
2 teaspoons of vanilla
1 cup of pumpkin puree
1 cup of shredded carrots (about 2 large)
1 cup of pumpkin pie granola (or your favourite granola, optional)

Preheat your oven to 375F and prepare your muffin tins.
Mix together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.  In another bowl stir together the oil, eggs, maple syrup, soy milk, vanilla and pumpkin.  Incorporate the wet ingredients into the dry ingredients, mixing just until combined.  Lastly gently stir in the shredded carrot, careful not to overmix your muffins or they will not be as moist.  If using some granola, top each muffin with a small amount and gently press it down, especially dried fruit (otherwise it will burn).
Bake for 20 minutes until a toothpick comes out clean.


The nutrition information below is calculated by MacGourmet Deluxe Software.


Servings: 24

Amount Per Serving

Calories: 93

  • Total Fat: 2.86g
  • Cholesterol: 13mg
  • Sodium: 161mg
  • Total Carbs: 15.36g
  •     Dietary Fiber: 1.86g
  •     Sugars: 5.56g
  • Protein: 2.29g

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