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
-
2
cup
Pumpkin Carrot Pulp
– from Fall Pumpkin Carrot Juice recipe
-
1
Banana
– pureed
-
2
Eggs, whole large
-
1
cup
Brown Sugar, unpacked
-
1/2
cup
Vegetable Oil
-
1
tsp
Vanilla Extract
-
1 3/4
cup
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
2
In a large bowl, combine all wet ingredients (pulp, banana, eggs, sugar, oil, and vanilla) and mix.
3
In a separate bowl, mix all dry ingredients (flour, baking soda, baking powder, salt, and spices).
4
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.
5
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.
6
Bake at 325°F 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.