Ingredients
Scale
- 1 3/4 C flour
- 1/2 C sugar
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 C plain yogurt
- 4 Tb melted butter
- 1 egg
- 2 T milk
- 2 C shredded carrots, about 3 medium
Instructions
- Preheat your oven to 375 degrees and line your muffin tin with paper liners.
- In a medium bowl, combine all the dry ingredients and whisk together well. In a small bowl, whisk together the yogurt, butter, egg and milk until smooth. Make a well in the center of your dry ingredients and pour in the wet. Using a rubber spatula, fold the wet into the dry until about half way combined, then add the carrots and gently continue to fold until incorporated. Do not over mix.
- Evenly scoop your batter into the 12 liners and bake for 20 minutes. Remove from the muffin tin and cool completely on a rack.
Nutrition
- Serving Size: 1 muffin
- Calories: 157
- Sugar: 10g
- Sodium: 263mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 27mg