Too Easy Pumpkin Carrot Cake Muffins
Indulge in the cozy flavors of fall with these *Too Easy Pumpkin Carrot Cake Muffins*, a quick and simple recipe that yields soft, moist muffins bursting with warm spices and wholesome ingredients. Made with a delightful combination of pumpkin puree, freshly grated carrots, and aromatic cinnamon, nutmeg, and ginger, these muffins are perfectly spiced and naturally sweetened with a blend of granulated and brown sugars. Optional mix-ins like chopped walnuts and raisins add texture and flavor for an extra treat. Ready in just 35 minutes from start to finish, these muffins are a perfect on-the-go breakfast, snack, or dessert. Whether you’re sharing them at a fall gathering or enjoying them with your morning coffee, these pumpkin carrot cake muffins are sure to become a quick favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar (packed)
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cups pumpkin puree
- 0.75 cups grated carrots
- 2 large eggs
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 0.5 cups walnuts (chopped, optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium mixing bowl, whisk together the pumpkin puree, grated carrots, eggs, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in dense muffins.
If using chopped walnuts or raisins, gently fold them into the batter.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–22 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 tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 453.6 g | 165% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 273.4 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2008 mg | 43% | |
*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.
