2 cups white flour
½ cup packed light brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1/8 teaspoon ground cloves
1 cup skim milk
2 egg whites
1 tablespoon canola oil
1 cup pumpkin puree
½ cup grated or finely chopped carrot
Preheat oven to 375 degrees.
Spray a 12 cup or 24 cup (minis) muffin tin with non-stick cooking spray.
Combine flour, sugar, baking powder, cinnamon, salt and cloves in large mixing bowl. Mix well with a whisk.
Combine milk, egg whites and oil in bowl and mix well.
Make a well in the center of the dry ingredients, add milk mixture and stir until just combined. Add pumpkin and carrot and fold ingredients together.
Evenly divide batter between muffin cups. Bake 12 cup tin for 18 to 20 minutes, bake 24 cup muffin tin for 13-15 minutes, or until toothpick comes out clean.