Ingredients
The following ingredients have 16 Servings
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1/4 cup wheat bran, ground flaxseed or old fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground cinnamon or pumpkin pie spice
- 1/2 cup brown sugar (packed)
- 2 eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup melted coconut oil or canola oil
- 1/2 cup unsweetened applesauce
- 1 1/2 cups grated carrots ( (see note))
- 1 1/2 cups grated apple ( (see note))
- 1/2 cup raisins or chopped walnuts (optional)
- 2 ounces reduced fat cream cheese (softened)
- 1 tablespoon unsalted butter (softened)
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 teaspoons skim milk
Instruction
- Preheat oven to 375°. Grease 15-18 muffin cups. Set aside
- In a medium bowl, whisk together flours, wheat bran/flaxseed/oats, baking powder, baking soda, salt, cinnamon, and brown sugar.
- In a large bowl, whisk eggs, pumpkin puree, oil, and applesauce until combined.
- Stir the flour mixture into the wet ingredients, mixing until just combined. Add carrots, apple, and raisins and stir until evenly distributed, being careful not to over mix.
- Evenly divide the batter between muffin cups, filling about 2/3 full. Bake for 15-20 minutes, until a toothpick inserted into the center of the muffins comes out without raw batter on it. Cool in muffin pan for 10 minutes, then remove muffins from the pan to continue cooling.
