Carrot And Pumpkin Muffins Recipe

Indulge in the delightful warmth of these incredibly soft and moist Carrot and Pumpkin Spice Muffins! Bursting with the vibrant orange hues of pumpkin and carrot, these muffins offer a delightful blend of sweetness and spice. Perfect for breakfast, brunch, or a comforting afternoon treat, their easy-to-follow recipe ensures a delicious outcome every time. Get ready to experience a taste of autumn in every bite!

Prep Time 15 mins
Cook Time 45 mins
Calories 148.9 kcal
Protein 5g
Rating 0.5 (2 Reviews)
Carrot And Pumpkin Muffins 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot And Pumpkin Muffins

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How to Make Carrot And Pumpkin Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
  3. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
  4. Grate 1 cup carrots and mash 1 cup pumpkin puree. Add the grated carrots and pumpkin puree to the wet ingredients and mix until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fill the prepared muffin cups about 2/3 full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

36g

Fat

3g

Carbs

7g

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