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Pumpkin Carrot Muffins Recipe

Pumpkin Carrot Muffins Recipe
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5 from 8 reviews

Delight in the perfect blend of pumpkin and carrot flavors with these moist and delicious Pumpkin Carrot Muffins. Easy to make and even easier to enjoy, these muffins are a delightful treat for breakfast or anytime.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients:

  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1 T cinnamon (or 1/2 T cinnamon and 1/2 T pumpkin pie spice)
  • 1/2 tsp salt

Wet Ingredients:

  • 1 1/3 cups pumpkin
  • 1 cup shredded carrots
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup oil
  • 1/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 2/3 cup raisins (optional)
  • Rolled oats (optional for topping)

Instructions

  1. Preheat the Oven: Preheat the oven to 350°F. Prepare a muffin tin with liners or grease.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
  3. Combine Wet Ingredients: In another bowl, whisk together eggs, milk, pumpkin, oil, sugars, and vanilla. Pour the wet ingredients into the dry ingredients and gently fold in carrots, pecans, and raisins.
  4. Fill Muffin Cups: Spoon the batter into the muffin cups, filling them almost to the top. Sprinkle rolled oats on top if desired.
  5. Bake: Bake for 22-25 minutes until a toothpick comes out clean. Cool before serving.

Notes

  • Ensure fresh baking soda for best results.
  • For gluten-free option, use 1:1 all-purpose gluten-free flour.
  • Recipe tested with whole milk; results may vary with dairy-free milk.

Nutrition

Find it online: https://cookingwithsarah.com/pumpkin-carrot-muffins-recipe/