¼cupwheat bran, ground flaxseed or old fashioned oats
2teaspoonsbaking powder
1teaspoonbaking soda
½teaspoonsalt
2 ½teaspoonsground cinnamon or pumpkin pie spice
½cupbrown sugarpacked
2eggs
1cuppumpkin pureenot pumpkin pie filling
¼cupmelted coconut oil or canola oil
½cupunsweetened applesauce
1 ½cupsgrated carrots (see note)
1 ½cupsgrated apple (see note)
½cupraisins or chopped walnutsoptional
Cream Cheese Frosting (optional):
2ouncesreduced fat cream cheesesoftened
1tablespoonunsalted buttersoftened
¾cuppowdered sugar
¼teaspoonvanilla extract
1-2teaspoonsskim milk
Instructions
Preheat oven to 375°. Grease 15-18 muffin cups. Set aside
In a medium bowl, whisk together flours, wheat bran/flaxseed/oats, baking powder, baking soda, salt, cinnamon, and brown sugar.
In a large bowl, whisk eggs, pumpkin puree, oil, and applesauce until combined.
Stir the flour mixture into the wet ingredients, mixing until just combined. Add carrots, apple, and raisins and stir until evenly distributed, being careful not to over mix.
Evenly divide the batter between muffin cups, filling about ⅔ full. Bake for 15-20 minutes, until a toothpick inserted into the center of the muffins comes out without raw batter on it. Cool in muffin pan for 10 minutes, then remove muffins from the pan to continue cooling.
Frosting:
With a hand mixer or stand mixer, beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and 1 teaspoon of milk. Beat for about 1 minute, until smooth. Add more milk of necessary. Drizzle frosting over the top of cooled muffins (I placed the frosting in a plastic bag, snipped the corner, and squeezed it onto the muffins).
Notes
I grate the apples on the medium holes of a box grater, and the carrots on the fine holes of a box grater. Recipe adapted from Williams Sonoma