Pumpkin Spice Muffins
November 13, 2011
Categories: Vegetables, Carrot, Pumpkin, Add it in the lunch box, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Brunch, Fall/Autumn, Game/Sports Day, Mother's Day, Potluck, Winter, Hand Mix/Whisk, Oven Bake, Diabetic, Low Calorie, Low Carbohydrate, Low Fat, Low Sodium, Vegetarian, Sugar Substitute, Make it from scratch, Kid's Lunches, Flour, Muffins more
"Every time I'm working a show in the fall, I try to find time to bring in some kind of baked goods. These are easy and really pretty cheap, and since I make them smaller they go an awfully long way. There aren't ever any left."
- Serving Size: 1 (74.7 g)
- Calories 86.1
- Total Fat - 1.4 g
- Saturated Fat - 0.5 g
- Cholesterol - 28.8 mg
- Sodium - 218 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 1.4 g
- Sugars - 11.3 g
- Protein - 2.5 g
- Calcium - 35.3 mg
- Iron - 0.9 mg
- Vitamin C - 2.8 mg
- Thiamin - 0 mg
Preheat oven to 350F; line 24 muffin tins with paper liners.
Place raisins in a glass bowl or measuring cup and pour boiling water over them to cover. Let stand until ready to use.
Sift all dry ingredients together in a bowl; set aside.
In a separate bowl, combine all wet ingredients (except raisins and carrots).
Gradually add dry ingredients to wet ingredients, mixing between each addition just until moist. Do not overmix, or the muffins will come out tough.
Drain raisins and stir in raisins and carrots.
Drop batter into prepared muffin cups to fill about halfway.
Bake at 350F for 15-20 minutes, until a toothpick inserted in center comes out clean.
Remove from pans and cool on wire racks.
Tips & Variations
- 24 paper muffin tin liners