Carrot and Pumpkin Muffins
Packed with warm spices and wholesome ingredients, these Carrot and Pumpkin Muffins are a delightful fusion of fall flavors that make for the perfect breakfast or snack. Featuring finely grated carrots and creamy pumpkin puree, these muffins are irresistibly moist and flavorful, with hints of cinnamon and nutmeg adding a cozy, aromatic touch. Optional additions like chopped walnuts and raisins bring an extra layer of texture and sweetness, making them wonderfully versatile. Quick to whip up in just 15 minutes of prep time, they bake to golden perfection in under 20 minutes. Whether you're enjoying them fresh out of the oven or saving them for an on-the-go treat, these muffins are a delicious way to embrace the season's best. Perfect for meal prep, brunch spreads, or sharing, this recipe is a must-try for anyone craving a balance of nutrition and indulgence.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 cups carrots, finely grated
- 0.5 cups chopped walnuts (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir to evenly distribute the dry ingredients.
In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing to maintain a tender muffin texture.
Fold in the grated carrots gently, along with the chopped walnuts and raisins, if using.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2285 mg | 99% | |
| Total Carbohydrate | 460.7 g | 168% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 270.2 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 428 mg | 33% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2630 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
