These Pumpkin Carrot Muffins are a tasty treat packed with the goodness of pumpkin and sweet carrots. They’re fluffy, moist, and just a little spicy—perfect for a cozy morning!
I love how they fill the kitchen with a warm and yummy smell while baking. Plus, they make a great snack for anytime. Who can resist a muffin? I can’t, that’s for sure! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin puree can offer a fresher flavor. If you need a substitute, try applesauce for moisture, but the flavor will change a bit.
Grated Carrots: Fresh, shredded carrots add natural sweetness and texture. You could also use zucchini instead, but make sure to squeeze out the excess water to avoid soggy muffins.
Flour: Whole wheat flour gives a hearty touch, but all-purpose flour works well too. For a gluten-free option, use almond flour or gluten-free all-purpose flour blend, just adjust the liquid as needed.
Sweetener: I typically use brown sugar for extra richness, but coconut sugar or maple syrup can be good options too. If you’re cutting sugar, try using mashed bananas for natural sweetness.
Add-ins: Raisins add sweetness, but you can swap them for chocolate chips, dried cranberries, or nuts like walnuts or pecans depending on your taste!
How Can I Get My Muffins to Rise Perfectly?
Getting those muffins to rise well comes down to a few key techniques. First, make sure your baking soda and baking powder are fresh! They help the muffins rise.
- Don’t overmix the batter—mix until just combined. A few lumps are okay!
- Fill the muffin cups about two-thirds full; this allows room for them to rise without overflowing.
- Preheating the oven is essential. Start baking in a hot oven for that initial rise.
Enjoy those perfectly fluffy Pumpkin Carrot Muffins that everyone will love! 😊
How to Make Pumpkin Carrot Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup grated carrots
- 2 cups whole wheat flour (or all-purpose flour)
- 1/2 cup rolled oats (plus extra for topping)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup brown sugar or coconut sugar
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup raisins or chopped nuts (optional)
- Pumpkin seeds for topping
Estimated Time:
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. You’ll need an additional 5 minutes for cooling. In total, plan for about 40 minutes before enjoying your muffins.
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a muffin tin with paper liners or give it a light greasing to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This will ensure that everything is evenly distributed and ready for the wet ingredients!
3. Combine the Wet Ingredients:
In another bowl, whisk the eggs until they’re frothy. Then add the pumpkin puree, grated carrots, brown sugar, oil, and vanilla extract. Mix everything together well until it’s nicely combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. Remember, it’s okay if there are a few lumps—overmixing can make your muffins tough.
5. Add Optional Ingredients:
If you’re using raisins or nuts, fold them in now. This will add some nice texture and flavor to the muffins!
6. Fill the Muffin Tin:
Using a spoon or a scoop, divide the batter evenly among the muffin cups, filling them about two-thirds full for nice rising.
7. Add a Topping:
For an extra touch, sprinkle some pumpkin seeds and a few oats on top of each muffin. They’ll toast nicely during baking!
8. Bake the Muffins:
Slide the muffin tin into the preheated oven and bake for 20-25 minutes. They are ready when a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy:
Serve these delicious muffins warm or at room temperature. They make for a perfect breakfast, snack, or treat with your coffee!
Enjoy your delicious, moist Pumpkin Carrot Muffins, bursting with autumn flavors and a lovely hint of spices! Happy baking! 😊
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it first, then puree it until smooth. Just be sure to remove excess moisture so your muffins don’t end up soggy!
How Can I Make These Muffins Vegan?
You can easily make these muffins vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit for a few minutes to thicken) and using a plant-based oil.
How Should I Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them! Just wrap each muffin individually and place them in a freezer-safe bag. Thaw overnight in the fridge when ready to enjoy.
Can I Add Other Ingredients?
Definitely! Feel free to get creative by adding different mix-ins like chocolate chips, cranberries, or chopped apples. Just adjust the amount of sugar if your add-ins are sweet!
