Saturday, October 29, 2011

Pumpkin Carrot Cake Muffins

There is nothing more wonderful than a rich, moist slice of carrot cake.  Of course, being obsessed with pumpkin, I was inspired to make a carrot cake muffin with a Halloween twist:  pumpkin!  The secret to the perfect grain and refined-sugar free muffin is in this delicious recipe.  My husband and I enjoyed these for breakfast this morning after a long bike ride.  What a wonderful way to start your Saturday morning! 

The perfect treat for a Saturday morning breakfast!
2c shredded carrots, pulsed in a food processor until finely ground
1c pureed pumpkin
1c almond butter (I used Trader Joe's almond butter with roasted flax seeds but any kind will work)
1/4c honey
1/4c agave nectar
2 eggs
1 1/2tsp baking soda
2tsp vanilla extract
1/2-1 tsp cinnamon
1/2c chopped walnuts

1. Preheat your oven to 350F.  Line a muffin tin with muffin cups (makes 12).
2. In a large bowl, mix carrots, pumpkin, almond butter, honey, agave and eggs.  Add in baking soda, vanilla and cinnamon and mix well.  Finally, fold in walnuts.
3. With an ice cream scooper, pour even scoops of batter into the muffin cups.  Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Remove from tin and let cool.  Store leftovers in the refrigerator.

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