PUMPKIN AND SPICE AND EVERYTHING NICE MUFFINS
This recipe is from Taste of Home and was featured in their lighten up for Fall section. I enjoy these muffins year round with a glass of milk as a healthy and delicious breakfast!
Provided by Megan V
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.
- In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.
- Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts, if using). Batter will be thick.
- Divide batter evenly amonf 12 mufin cups. Bake on middle oven rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 185.4, Fat 7, SaturatedFat 4.1, Cholesterol 27, Sodium 300.8, Carbohydrate 30.3, Fiber 2.2, Sugar 16.8, Protein 3.2
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Hosea Fenton
[email protected]I've made these muffins several times and they're always a hit. They're the perfect combination of sweet and spicy.
Hero Adrian
[email protected]These muffins are a bit too dense for my taste. I prefer a lighter and fluffier muffin.
Emmanuel Dadzie
[email protected]I added some chocolate chips to the batter and the muffins were heavenly. I highly recommend trying it!
Kyree Miller
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Anmmar _roblox6
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Myanna Mazurowski
[email protected]These muffins were a disappointment. They were dry and bland. I won't be making them again.
Kate Saah
[email protected]I'm not a baker, but these muffins were easy to make and turned out delicious. I'll definitely be making them again.
Ocen Innocent
[email protected]These muffins are the perfect fall treat. They're warm, comforting, and full of pumpkin flavor.
Ezeneri Obiageli
[email protected]I made these muffins with my kids and they had a blast. They loved measuring the ingredients and mixing the batter.
Riyad Mia
[email protected]These muffins are a bit too sweet for my taste. I'll try reducing the amount of sugar next time.
Ermia Shadkam
[email protected]I substituted almond flour for all-purpose flour and the muffins turned out great! They were just as moist and fluffy as the original recipe.
Lynn Felton
[email protected]I've made these muffins several times and they're always a hit. My friends and family love them!
Lorenzo Medland
[email protected]I followed the recipe exactly and the muffins came out dense and dry. I'm not sure what went wrong.
Rogathe Wilfred
[email protected]These muffins were easy to make and turned out perfectly. I'll definitely be making them again!
Violet Batson
[email protected]I'm not usually a fan of pumpkin muffins, but these were surprisingly good. They were light and airy, with a nice balance of flavors.
james Benjamin
[email protected]These muffins turned out amazing! They were moist and fluffy, with the perfect amount of pumpkin flavor. I loved the addition of the spices, which gave them a warm and comforting taste.