Broma Bakery · by Sofi | Broma Bakery★ 5.0
Pumpkin Carrot Cake Muffins
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 6%
CARBS 37G63% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER28G TOTAL SUGAR
FAT 9G34% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin carrot cake muffins spiced with cinnamon, nutmeg, and cloves and topped with maple glaze. Perfect for fall breakfasts or as a seasonal snack.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup freshly shredded carrots
- 1/2 cup pumpkin puree
- 1/2 cup sweetened, shredded coconut
- 1/4 cup raisins
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 Tablespoon maple syrup
- 3 Tablespoons milk
- 1 cup powdered sugar
- pinch of salt
- 1/2 teaspoon vanilla extract
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 6%
CARBS 37G63% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER28G TOTAL SUGAR
FAT 9G34% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 265mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 27mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.