Combine first 8 ingredients in a large bowl. Stir in carrot; make a well in center of mixture. Combine milk and next 7 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.
Bake at 400° for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.
These are super yummy. I made them for a meeting at work and got so many compliments. One person asked me if they were a "boxed pumpkin mix". <----Maybe that isn't a compliment! Anyway, I loved them and will make them again. I definitely will double the spices too.
This has been a family favorite for almost a decade! The texture and flavor satisfies each of my 4 kids. I usually cut down on the sugar by 1/4 c, substitute white wheat flour for all-purpose, and add walnuts and/or coconut. I ALWAYS make a double batch because they freeze beautifully!
These are excellent--moist, tender, and flavorful. I did double the spices and cut the sugar just a bit. Next time, I might add golden raisins and/or pecans, too. Although great for breakfast or snacks, we actually split them and put pumpkin ice cream on them for desert. They make a great "ice cream sandwich"!
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