Pumpkin Carrot Pulp Muffins
After enjoying a refreshing glass of the Fall Pumpkin Carrot Juice, you can use the pulp to make Pumpkin Carrot Muffins! Delicious, moist, and filled with pumpkin spice goodness, these muffins belong in your baking rotation this season.
Ingredients
- 200g Pumpkin Carrot Pulp
- 1 Banana – pureed
- 2 Eggs, whole large
- 215g Brown Sugar, unpacked
- 1120ml Vegetable Oil
- 1 tsp Vanilla Extract
- 220g All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Ground Cinnamon
- 2 tsp Pumpkin Spice
- 1/4 tsp Ginger Root, ground
- 1/4 tsp Nutmeg, ground
Directions
Preheat oven to 160°C.
In a large bowl, combine all wet ingredients (pulp, banana, eggs, sugar, oil, and vanilla) and mix.
In a separate bowl, mix all dry ingredients (flour, baking soda, baking powder, salt, and spices).
Slowly incorporate dry ingredients into wet ingredients and mix. Continue adding until all dry ingredients are well combined with the wet ingredients and the texture is a thick batter.
Grease muffin pan (or line with paper liners) and scoop batter into pan. Garnish muffin tops with walnuts and sugar sprinkles or desired baking toppings.
Bake at 160°C for 20 to 25 minutes, checking for doneness with a toothpick. Let the pan cool for 10 minutes and transfer muffins to a wire rack to cool completely.
Nutritional information
Calories: 210 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
