Carrot Pumpkin Muffins Yield: 30 Muffins This recipe is moist and delicious. Using applesauce and pumpkin reduces the fat and sugar content as compared to traditional carrot muffins or cakes. Ingredients • 1 Ύ cups sugar • 3 egg whites • 1 whole egg • ½ cup unsweetened applesauce • 1 cup pureed pumpkin • 1 tbsp. vanilla • 1 1/3 cups cooked pureed carrots • 3 cups flour mix* • 1 tsp. salt • 1 tbsp. baking soda • 2 tsp. GF baking power • 2 tsp. xanthan gum • 1 tbsp. ground cinnamon *Flour Mix: 3 parts rice flour 1 ½ parts potato starch 1 part tapioca starch Preparation • In a large bowl, combine sugar, eggs and oil, cream until light and fluffy. Add applesauce, pumpkin, vanilla and carrots. • Sift dry ingredients together and slowly fold into batter. • Spoon batter into paper-cup –lined small muffin tins, filling cups 2/3 full, or into cake pans (one, 9 X13-inch or two, 9-inch round). Variation To make Carrot Cake, eliminate the pumpkin and use all applesauce. (total of 2 cups applesauce) Nutritional Analysis 1 serving = 1 muffin Calories (kcal) 148 Carbohydrates (g) 27 Dietary Fiber (g) 1 Fat (g) 5 Protein (g) 1 Iron (g) 0.3 Calcium (mg) 2 Sodium (mg) 252