Pumpkin Carrot Muffins

So in my last post, I needed 3/4 cup of canned pumpkin. The only size the grocery store had was a gigantic can. In my search to use up my leftover pumpkin, I came across this muffin recipe in the same cookbook as the granola bar recipe. I still have some left, so I may actually try my hand at pumpkin pie (despite my hatred of making pie crusts)

These muffins easy to make (my 2 yr old helped) and taste delicious.

Enjoy!

1 1/4 cups all purpose flour
1/2 cup wheat bran or whole wheat flour
2 tsp pumpkin pie spice (or 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup canned pure pumpkin (not pie filling!)
1/2 cup plain yogurt
1/2 cup pure maple syrup or honey
1/4 cup butter, melted
1 egg
1 tsp vanilla
1 cup finely grated carrots
1/2 cup mini chocolate chips
1/2 cup chopped walnuts or pecans

Preheat oven to 375. Spray a 12 cup muffin pan with cooking spray or line with muffin papers and set aside

In a large bowl, combine flour, wheat bran/flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

In a medium bowl, whisk together pumpkin, yogurt, maple syrup, butter, egg and vanilla. Stir in carrots. Add wet ingredients to dry ingredient and stir just until moistened. Fold in chocolate chips and nuts.

Divide batter between 12 muffin cups and bake for 20-22 minutes, or until a toothpick inserted into a muffin centre comes out clean. Cool.