Pumpkin and Spice and Everything Nice Muffins

Pumpkin Muffins

The source for today’s recipe is Taste Of Home magazine. Flavorful, healthy, and moist. Typically pumpkin recipes call for a lot of sugar. This has maple syrup or honey. Both are great substitutions for sugar. Also, carrots add natural sweetness. Need longer baking time, maybe 5-10 minutes depending on oven temps due to batter density. Great for lunchbox treat! This recipe is a keeper!

Yields: 12



  1. Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.
  2. In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.
  4. Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts, if using). Batter will be thick.
  5. Divide batter evenly among 12 muffin cups. Bake on middle oven rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean.
  6. Cool on a wire rack.