Try this Carrot Cake Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Spray 12-cup muffin pan with cooking spray.
In large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center of the mixture.
In separate bowl, whisk together pineapple, pumpkin, eggs and vanilla. Add to flour mixture, stirring until moistened. Fold in carrots, walnuts and raisins.
Spoon batter into muffin pan, evenly distribute it between 12 muffins. Bake for 22-25 min until toothpick comes out clean. Remove from oven. Cool in pan for 10 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 333 | ||
Calories from Fat: 292 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.4g | 43 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 82.2mg | 25 % | |
Sodium 3350.6mg | 116 % | |
Potassium 183.7mg | 5 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 9.8g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 333
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