These pumpkin carrot muffins are warm, soft, and packed with flavor! They mix sweet pumpkin with crunchy carrots, making them a delicious snack or breakfast treat.
What I love most is how quick and easy they are to whip up! Plus, they make the whole house smell amazing while baking—like fall in a cozy kitchen!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. You can substitute whole wheat flour for a healthier option, but it may result in a denser muffin.
Pumpkin Puree: Canned pumpkin makes life easy, but you can use homemade pumpkin puree if you have extra time. Just steam and blend fresh pumpkin until smooth!
Carrots: Freshly grated carrots add moisture and a natural sweetness. If you’re short on carrots, use grated zucchini instead for a similar texture.
Oils: Vegetable oil is great here, but melted coconut oil can add a nice flavor. If you’re looking to replace oil, unsweetened applesauce works well too—just reduce the sugar slightly.
Eggs: They help bind everything. For a vegan version, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce.
How Can I Ensure My Muffins Are Light and Fluffy?
Mixing the batter correctly is crucial for light and fluffy muffins. Overmixing can lead to dense muffins. Here are some steps to follow:
- Combine wet and dry ingredients gently. Stir until just combined—it’s okay if there are a few lumps.
- Make sure your baking powder and soda are fresh. They need to be active to help the muffins rise!
- Don’t skip preheating the oven. A hot oven helps them rise quickly.
- Fill the muffin cups about 3/4 full for optimal rising and a nice dome shape.
By following these tips, your pumpkin carrot muffins will come out perfect every time! Enjoy the baking!
How to Make Delicious Pumpkin Carrot Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3/4 cup grated carrot
- 1/2 cup rolled oats, plus extra for topping
- 1/2 cup raisins or chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, with an additional 20-25 minutes for baking. Altogether, you’ll be enjoying these delicious muffins in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a 12-cup muffin tin with paper liners, or grease the cups well to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This helps to evenly distribute the baking powder and spices throughout the flour.
3. Mix the Wet Ingredients:
In a large bowl, beat the eggs until smooth. Then add in the granulated sugar, brown sugar, and oil. Whisk everything together until it’s well combined.
4. Add Pumpkin and Vanilla:
Stir in the vanilla extract and the pumpkin puree into the wet mixture until it’s nice and smooth. This is where the muffins get their delicious pumpkin flavor!
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make the muffins tough.
6. Fold in Carrots and Oats:
Gently fold in the grated carrots and rolled oats. If you’re adding raisins or nuts, fold them in too!
7. Fill the Muffin Cups:
Use a scoop or spoon to divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows space for rising!
8. Add a Sweet Topping:
Sprinkle some rolled oats on top of each muffin for a little extra texture and crunch.
9. Bake the Muffins:
Pop your muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and fragrant!
10. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Store any leftovers in an airtight container for up to 4 days.
These moist, spiced pumpkin carrot muffins are perfect for breakfast, snack time, or anytime you want something delicious!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum, which helps with texture. The muffins may be a bit denser, but they’ll still taste great!
How Do I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 4 days. If you want them to last longer, freeze them in a zip-top bag for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Make These Muffins Vegan?
Yes, you can easily make this recipe vegan! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use unsweetened applesauce in place of the oil.
How Can I Adjust the Sweetness Level?
If you prefer less sweetness, you can reduce the granulated and brown sugar by 1/4 cup total. Alternatively, you can add extra spices or mix in some finely chopped nuts for added flavor without extra sugar.
