Ingredients
- 1 cup all-purpose flour (for a light, fluffy texture)
- 1 cup whole wheat flour (rich in fiber for better digestion)
- 1 teaspoon baking powder (helps muffins rise perfectly)
- ½ teaspoon salt (balances flavor)
- 1 ½ teaspoon pumpkin pie spice (adds warm, comforting flavor)
- 2 eggs (high in protein and essential nutrients)
- ½ cup canned pumpkin puree (packed with vitamin A and antioxidants)
- ½ cup unsweetened apple sauce (a natural, low-calorie sweetener)
- ¾ cup milk of choice (opt for almond or oat milk for a dairy-free version)
- 1 cup grated carrot (boosts fiber and beta-carotene)
Instructions
- Preheat your oven to 400°F (200°C). Grease or line muffin tins with paper liners.
- In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, baking powder, salt, and pumpkin pie spice.
- Add eggs, pumpkin puree, apple sauce, milk, and orange zest. Stir until well combined.
- Fold in grated carrots for extra fiber and natural sweetness.
- Scoop batter evenly into muffin tins and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5-10 minutes in the tins, then transfer them to a wire rack to cool completely.
Health Benefits -Pumpkin Carrot Muffins: High in fiber, vitamins A & C, and antioxidants, supporting gut health, immunity, and weight management.