Healthy Pumpkin Carrot Raisin Muffins Recipes

PUMPKIN CARROT MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees. Then, you want to add in your egg, sugars, pumpkin spice, oil, sour cream, and vanilla. Blend until creamed.
• Then add in your pumpkin puree and blend again.
• Now you will add in your dry ingredients the flour, soda, and baking powder. Once blended, then fold in the pecans, shredded carrots, and raisins.
• Spoon muffins batter into lined muffin tin. Bake for 15-18 minutes or until muffins is cooked through.

PUMPKIN RAISIN MUFFINS

Steps:

• Preheat: Set oven to 350 degrees F. Grease muffin tin and set aside.
• Combine dry ingredients: In a medium bowl, combine flour, flax, bran, baking powder, baking soda and spices.
• Combine wet ingredients: In a large bowl, combine pumpkin, eggs (whisk with pumpkin), honey, maple syrup, oil and milk.
• Mix ingredients: Add dry ingredients to bowl of wet ingredients 1/3 at a time, stirring between additions (be sure not to over mix). Fold in raisins and walnuts.
• Bake: Spoon the batter evenly into each cup, filling each one all the way to the top. Bake for 22-28 minutes or until an inserted toothpick comes out clean. Let cool for at least 5 minutes. Enjoy!

HEALTHY PUMPKIN CARROT RAISIN MUFFINS

Steps:

• Mix oats, spice, powder, soda and salt in one bowl.
• In another bowl, combine pumpkin, milk, egg and extract.
• Combine 2 bowls and add in carrot and raisins.
• Bake at 350 for about 20 minutes or until firm on top.

HEALTHY PUMPKIN&CARROT MUFFIN

Steps:

• Add your solid mixture to your liquid mixture in 2 steps and stir to combine. Towards the end, fold in your dried fruits. The result mixture will not be too watery or too thick.
• Pour in your mixture in a greased 12 pieces muffin pan. Then decorate the top of your muffins with your choice of nuts.
• Put it in your pre-heated oven (180 - 200C) and bake for 25 min.
• The result will be a not-too-sweet balanced and healthy piece of muffin (180 calories) good for breakfasts and snacks.

CARROT AND PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Grease a 12 cup muffin pan and set aside
• In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
• Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
• Wait 5 minutes before removing muffins from pan and then put on a plate to cool.

HEALTHY PUMPKIN CRANBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Stir milk and vinegar together in a small bowl.
• Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
• Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

CARROT RAISIN MUFFINS

Steps:

• In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.