These Pumpkin Carrot Muffins are a yummy treat packed with cozy flavors! Soft, moist, and pleasantly spiced, they’re perfect for breakfast or a snack.
What I love is how easy they are to make; just mix, bake, and enjoy! Plus, they make your kitchen smell amazing while baking. A win-win! 🥕🎃
Key Ingredients & Substitutions
Flour: All-purpose flour is a great base for these muffins. If you’re looking for a healthier option, you can try whole wheat flour. Just keep in mind that it will give a denser texture.
Spices: The blend of cinnamon, nutmeg, ginger, and cloves creates a warming flavor. If you don’t have all the spices, pumpkin pie spice works well as a substitute!
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and flavor. For a lighter option, use coconut sugar or maple syrup (cut back on other liquids). I find that a mix of the two sugars gives a lovely sweetness!
Oils: Vegetable oil keeps muffins moist, but melted coconut oil adds a nice flavor. If you want a lighter muffin, you can use unsweetened applesauce instead of oil.
Pumpkin Puree: Canned pumpkin makes things so easy and consistent. If you have fresh pumpkin, you can roast and puree it, but canned is usually more convenient!
How Can I Fold Wet and Dry Ingredients Without Overmixing?
Folding the wet and dry ingredients is a key step to achieving fluffy muffins. The goal is to mix just enough to combine without activating the gluten in the flour, which can make them tough.
- Gently add the wet mixture to the dry ingredients in a large bowl.
- Use a spatula or wooden spoon to fold—this means scooping from the bottom and bringing it over the top.
- Stop when you still see some flour; it’s okay if there are a few lumps. Overmixing can lead to dense muffins, so less is more here!
How to Make Pumpkin Carrot Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup finely grated carrot
- 1 teaspoon vanilla extract
Mix-Ins:
- 1/2 cup rolled oats (plus extra for topping)
- 1/3 cup raisins or chopped walnuts (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake. In total, you’ll be enjoying these delicious muffins in about 40-45 minutes. Perfect for a cozy morning or snack time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s perfectly hot when you’re ready to bake! Line a 12-cup muffin tin with paper liners or simply grease it to prevent sticking.
2. Prepare the Dry Ingredients:
In a large bowl, add the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Whisk these together until they’re well combined. This mix will give your muffins their lovely flavor!
3. Mix the Wet Ingredients:
In another bowl, combine the brown sugar, granulated sugar, and vegetable oil—mix until it’s smooth and everything is combined. Now, add the eggs one at a time, making sure to mix well after each one. Then, stir in the pumpkin puree, grated carrot, and vanilla extract until everything is mixed smoothly.
4. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold them together until just combined—take care not to overmix. It’s okay if there are a few lumps—this helps make the muffins fluffy!
5. Add Oats and Optional Mix-Ins:
Gently fold in the rolled oats and any optional add-ins you choose, like raisins or walnuts. This adds extra texture and flavor to your muffins!
6. Fill the Muffin Tin:
Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
7. Bake the Muffins:
Sprinkle a few extra rolled oats on top of each muffin for a nice touch. Bake them in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool and Enjoy:
Once baked, let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your moist, flavorful Pumpkin Carrot Muffins as a tasty snack or delightful breakfast treat!
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute whole wheat flour for all-purpose flour! Just be aware that the muffins might be denser. You could also try a blend of both for a lighter texture.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge or freeze them for up to 3 months. Just be sure to wrap them well to prevent freezer burn!
Can I Add Other Mix-Ins?
Absolutely! Feel free to add chocolate chips, seeds, or dried cranberries for a fun twist. Just keep the total amount of mix-ins to about 1 cup to ensure the muffin texture remains nice and light.
What Can I Substitute for Eggs?
If you need an egg substitute, consider using 1/4 cup unsweetened applesauce or mashed banana per egg. You can also use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water—let it sit for a few minutes to thicken before adding it to the mixture!
