Sunday, June 14, 2009

Pumpkin Carrot Chocolate Chip Muffins




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, flaxseed, 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.
I got the original recipe off the internet, and then I HIGHLY adapted it to what you see here. These are great hot...I throw them in the microwave for 20 seconds to get the chocolate gooey before I have one. I would include a picture, but we ate them all already.


  1. Pop Pop Kevin & I also HIGHLY recommend these muffins. We shared one with our morning coffee. We would like to put in a standing order, please & thank you!

  2. Thanks for the help with the recipe today. I still screwed it up, though. I think I was supposed to use a 14 oz. can of pumpkin, and I didn't even think of it--I just used a 28 ounce can. So the muffins are really mushy and wet. Not bad tasting, though. I'll try again another time.

  3. Yes, I am new to posting recipes on the internet, I will more specific in the future. Thanks for the feedback.


I borrowed this from another blog...

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