Carrot Pumpkin Muffins

I was looking for an alternative to the regular sugary treats for my husband's birthday, and my friend Ana sent me this recipe! It turned out super yummy and I think you could totally put zucchini, bananas, spinach, kale, or any other creative fruit and veggie!

INGREDIENTS:

1 1/2 C. Whole Wheat Flour
1 1/2 tsp. Pumpkin Pie Spice
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1 egg, lightly beaten
1 cup canned pumpkin
3/4 cup honey
2 TBL applesauce
1 TBL. canola oil
1 cup shredded carrots

DIRECTIONS:

Preheat oven to 350 and coat 12 muffin pans with cooking spray. Mix first four ingredients in a large bowl. Mix the egg, pumpkin, honey, applesauce and oil in a medium bowl until combined (don't overmix). Fold in the carrots and add to the dry mixed bowl. Bake for 25 minutes. These muffins freeze well.

I also made cream cheese frosting for the top:

• 1 cup (8 ounces) cream cheese
• 1/2 cup (4 ounces) no sugar added apple juice concentrate or guava nectar
• 2 teaspoons pure vanilla extract