Healthy Pumpkin Carrot Raisin Muffins Recipes

CARROT-RAISIN MUFFINS

Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 13

Carrot-Raisin Muffins image

Steps:

Set oven to 350 degrees (oven rack to second-lowest position).
Grease 18 muffin cups or line with paper liners.
In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
Coarsley chop enough carrots to measure 2 cups packed.
Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
In a bowl whisk together eggs, oil and vanilla.
Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
Divide the mixture evenly between the muffin tins filling almost three-quarters full.
Bake for about 15-20 minutes, or until muffins test done.

Ingredients

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup white sugar
1/2 cup light brown sugar, packed
6 medium carrots (use enough carrots to measure 2 cups shredded)
1 1/4 cups raisins
1/4 cup sweetened flaked coconut
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla
1 large granny smith apple

CARROT RAISIN MUFFINS

Patti Wolfe Bailey of Chanute, Kansas shares these moist muffins that are full of sweet raisins and carrots. "My husband likes them at breakfast along with his cereal," she notes.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 13

Carrot Raisin Muffins image

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.

Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup honey
1 cup (8 ounces) plain yogurt
1/2 cup canola oil
2 teaspoons lemon juice
2 teaspoons vanilla extract
1-1/2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts, optional

CARROT AND PUMPKIN MUFFINS

A very soft textured muffin with pumpkin that goes down easy with some carrots to add some variety to this nice orange colour.

Provided by Slocan cook

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Carrot and Pumpkin Muffins image

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.

Ingredients

1 cup pumpkin puree
1 cup carrot, grated
1/2 cup granulated sugar
2 eggs
1/4 cup canola oil
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

PUMPKIN RAISIN MUFFINS

A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes. I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.

Provided by Judy from Hawaii

Categories Quick Breads

Time 45m

Yield 36 muffins

Number Of Ingredients 11

Pumpkin Raisin Muffins image

Steps:

Mix oil& sugar.
Add eggs& pumpkin.
Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
Stir in raisins.
Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

Ingredients

3 cups sugar
1 cup oil
4 eggs
2 cups canned pumpkin
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
3 1/2 teaspoons pumpkin pie spice
2/3 cup water
1 cup raisins