Carrot And Pumpkin Muffins - cooking recipe

Ingredients

1 cup pumpkin puree
1 cup carrot, grated
1/2 cup granulated sugar
2 eggs
1/4 cup canola oil
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preparation

Preheat oven to 350 degrees Fahrenheit
Grease a 12 cup muffin pan and set aside
In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
Wait 5 minutes before removing muffins from pan and then put on a plate to cool.