Healthy Pumpkin Carrot Raisin Muffins
Packed with wholesome ingredients and warm fall flavors, these Healthy Pumpkin Carrot Raisin Muffins are the perfect guilt-free treat for breakfast, snacks, or an on-the-go energy boost. Made with nutrient-rich whole wheat flour, unsweetened pumpkin puree, and finely grated carrots, these muffins are naturally sweetened with maple syrup or honey, and studded with juicy raisins for added sweetness. A touch of cinnamon and nutmeg brings cozy spice notes to every bite, while optional chopped walnuts add a delightful crunch. Easy to prepare in just 15 minutes, these moist and flavorful muffins are oven-ready in no time and can be enjoyed fresh or stored for later. Whether you're savoring them with a morning coffee or packing them into lunchboxes, these muffins are a nutritious, family-friendly favorite! Perfect for those seeking healthy baking recipes that don’t skimp on flavor.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cup Pumpkin puree (unsweetened)
- 1 cup Carrots (finely grated)
- 2 large Eggs
- 0.5 cup Maple syrup (or honey)
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate medium bowl, mix the pumpkin puree, grated carrots, eggs, maple syrup (or honey), applesauce, and vanilla extract until well combined.
Gradually add the wet ingredients to the bowl of dry ingredients. Stir until just combined, being careful not to overmix.
Fold in the raisins and optional chopped walnuts for added texture and flavor.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these healthy pumpkin carrot raisin muffins as a nutritious snack or breakfast treat. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 339.7 g | 124% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 152.6 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 465 mg | 36% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3722 mg | 79% | |
*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.
