Pumpkin Carrot Cake Muffins

• 1 cup packed brown sugar
• 10 tablespoons butter, softened
• 1 1/3 cups vanilla yogurt
• 2 cups pumpkin puree
• 2 large eggs
• 4 tablespoons orange juice
• 3 teaspoons vanilla
• 2 1/2 cups carrots, grated
• 2 cups whole wheat flour
• 2 cups all-purpose flour
• 1/2 cup flax seed
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice

1. Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
2. Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
3. In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
4. Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
5. Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
6. Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.

brown sugar, butter, vanilla yogurt, pumpkin puree, eggs, orange juice, vanilla, carrots, whole wheat flour, flour, flax seed, baking powder, baking soda, cinnamon, allspice

Taken from www.food.com/recipe/pumpkin-carrot-cake-muffins-429176 (may not work)