pumpkin spice carrot muffins with raisins.

Posted by

pumpkin spice carrot muffins with raisins.

I made these for a special Sunday breakfast with one of my close college friends tomorrow morning! I can’t wait to eat them πŸ™‚

RECIPE:
1 and 1/2 cups whole wheat flour
1/4 cup plus 2 tablespoons truvia baking blend OR 3/4 cup white sugar
1/4 cup brown sugar
2 teaspoons baking powder
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon pumpkin pie spice
1/4 cup pumpkin puree
1 tablespoon coconut oil (melted)
1/3 cup unsweetened almond milk
1 egg
1 tablespoon vanilla extract
pinch salt
1/2 cup shredded carrots
1/3 cup raisins

mix everything except raisins and carrots together in one bowl until blended well, being careful not to over mix
add more almond milk if batter is too dry
fold in shredded carrots and raisins
bake at 400 degrees for about 15 minutes or until knife comes out clean

enjoy! I love the rustic look of the shredded carrots.. I used bigger shreds but you can always shred them down smaller in a food processor!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s