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blenders and juicers
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.
Preheat oven to 325°F.
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 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 325°F for 20 to 25 minutes, checking doneness with a toothpick. Let the pan cool for 10 minutes and transfer muffins to a wire rack to cool completely.
Recipe: Pumpkin Carrot Pulp Muffins
Serving in this recipe: 14
|Total Fat: 8.7 g||13.4%|
|Saturated Fat: 0.9 g||4.4%|
|Cholesterol: 26.6 mg||8.9%|
|Sodium: 194 mg||8.1%|
|Total Carbs: 28.3 g||9.4%|
|Dietary Fiber: 1.5 g||6%|
|Sugar: 13.1 g|
|Protein: 3 g||5.9%|
|Vitamin A: 11.5%||Vitamin C: 5.1%|
|Calcium: 3.9%||Iron: 7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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