Preheat oven to 375?. Spray a 12 cup muffin tin with cooking spray and set aside. In a medium bowl, combine flour, wheat bran, pumpkin pie spice, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots. Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips and walnuts. Batter will be thick. Divide batter evenly among 12 muffin cups. Bake on middle oven rack for 20-25 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 8|
|Calories from Fat: 138 (40%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 42.6mg||13 %|
|Sodium 392mg||14 %|
|Potassium 459.9mg||12 %|
|Total Carbohydrate 52.3g||15 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 42.8g|
|Protein 9.2g||13 %|
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Calories per serving: 349
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