Pumpkin Spice Muffins with Carrots & Blueberries

Breakfast, Leslie's Featured Recipes.
It's hard to believe these tasty muffins have only 150 calories each! Pumpkin purée has about one-third of the calories of pumpkin pie filling, without added sugar and fat.

Pumpkin Spice Muffins with Carrots & Blueberries


Quantity Ingredients
1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1 tsp (5 ml) nutmeg
1 tsp (5 ml) ground cloves
1 large egg
1 egg white (or 2 tbsp liquid white)
3/4 cup (175 ml) brown sugar
1 cup (250 ml) pumpkin puree
1 cup (250 ml) shredded carrot, about 1 large
1/2 cup (125 ml) skim or 1% milk or unsweetened soy milk
1/4 cup (50 ml) canola, avocado or olive oil
1 tsp (5 ml) vanilla extract
1 cup (250 ml) blueberries, fresh or frozen
1 tbsp (15 ml) brown sugar


Preheat oven to 375°F (190°C).

In a large mixing bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, nutmeg and cloves. Set aside.

In a separate large mixing bowl, whisk together egg and egg white until frothy, about 30 seconds. Add brown sugar and whisk until ingredients are combined. Add pumpkin, carrots, milk, canola oil and vanilla; whisk together.

Add wet ingredients to dry ingredients and whisk until ingredients are combined. Gently fold blueberries into batter.

Pour batter into 16 lined muffin cups; sprinkle top of each muffin with brown sugar.

Bake for 20 to 22 minutes, or until cooked through (when a knife inserted in the centre comes out clean).

Makes 16 muffins.

Nutrition Facts

Serving Size Per muffin
Calories 149
Cholesterol 11
Carbohydrates 26
Fiber 2
Protein 3
Fat 4
Saturated Fat 1
Trans Fat 0
Sodium 211

Source: Leslie Beck's Healthy Kitchen