These pumpkin carrot muffins are a tasty treat that you can enjoy any time of day! With warm spices and a hint of sweetness, they make your kitchen smell amazing while baking.
I love how they’re packed with veggies, making them a great snack. Plus, they’re super easy to whip up—perfect for a busy morning or a cozy afternoon snack with a cup of tea!
Key Ingredients & Substitutions
Pumpkin puree: Canned pumpkin is essential for moist muffins, but you can also use homemade pumpkin puree if you have fresh pumpkins. If you’re in a pinch, butternut squash puree is a good alternative.
Grated carrots: Freshly grated carrots add natural sweetness and texture. If you’re short on carrots, zucchini works well, just be sure to squeeze out excess moisture.
Rolled oats: Oats provide heartiness and a nice chew. You can use quick oats for a softer texture, or even gluten-free oats if you’re avoiding gluten.
Brown sugar: This sweetener gives a touch of molasses flavor. You can substitute with coconut sugar or granulated sugar, but brown sugar adds a nice color and moisture.
Vegetable oil: I like using coconut oil for its flavor, but any neutral oil will work. Applesauce can be a healthy substitute to reduce fat!
How Do You Ensure Your Muffins Stay Moist?
A common issue with muffins is getting them too dry. Here are some tips to keep them moist:
- Don’t overmix the batter! Stir just until the ingredients are combined to avoid tough muffins.
- Use fresh ingredients, especially baking powder and baking soda, for a good rise.
- Check your oven temperature; an oven that’s too hot can dry out the muffins quickly. An oven thermometer can help ensure accuracy.
- Let them cool in the pan for a bit before transferring them to a wire rack. This helps maintain moisture.
Delicious Pumpkin Carrot Muffins
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped nuts or raisins
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20 to 25 minutes to bake, making the total time around 40-45 minutes. After baking, allow 5-10 minutes for cooling before enjoying your muffins.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step to ensure your muffins bake evenly and rise beautifully. Line a muffin tin with paper liners or lightly grease it with oil.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until everything is well combined. This blend of spices will give your muffins that warm, cozy flavor!
3. Combine the Wet Ingredients:
In another bowl, crack the eggs and beat them. Then, add the pumpkin puree, grated carrots, vegetable oil (or melted coconut oil), and vanilla extract. Mix these ingredients together until they’re smooth and creamy.
4. Bring It All Together:
Pour the wet mixture into the bowl of dry ingredients. Gently stir everything with a spatula or a wooden spoon until just combined. Avoid overmixing, as this can make your muffins tough! If you like, fold in the chopped nuts or raisins for an extra special touch.
5. Fill the Muffin Tin:
Using a spoon or a scoop, fill each muffin cup about 2/3 full with the batter. This gives them enough room to rise without overflowing.
6. Bake to Perfection:
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready!
7. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. These muffins are delicious warm, but they’re just as good later on!
8. Snack Time!
Enjoy your moist, flavorful pumpkin carrot muffins as a healthy snack or delightful breakfast treat. Feel free to store any leftovers in an airtight container for a few days—or share them with friends!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! Fresh pumpkin can be used instead of canned. Just make sure to roast it, puree it, and drain any excess moisture before adding it to the recipe. About 1 ¼ cups of fresh pumpkin should work well.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that your muffins may turn out denser. You can also use a mix of both for a nice texture and added nutrition.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them; just wrap them tightly in plastic wrap and place them in a zip-top freezer bag for up to 3 months. Thaw them in the fridge overnight before enjoying!
What Can I Use Instead of Eggs to Make This Recipe Vegan?
If you want to make this muffin recipe vegan, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Both options work well to help bind the ingredients together!