Pumpkin Carrot Cake Muffins

Pumpkin Carrot Cake Muffins are a healthy, vegan and gluten-free alternative to pumpkin muffins that just might become your new favorite fall dessert!

These muffins are a healthy pumpkin carrot cake. They have all the flavors of a classic fall dessert, but without the added sugar and calories.

Let’s give muffins a pat on the back! These pumpkin carrot cake muffins are moist and wonderfully flavored, due to a hefty amount of pumpkin. These autumn muffins will be a hit!

Muffins with Pumpkin Carrot Cake

Muffins don’t receive nearly enough credit, in my opinion. They’re filling, delicious, easy to transport, and very flexible. And if there’s one season when a warm, buttered muffin is required, it’s autumn. These pumpkin carrot cake muffins are moist, wonderfully spiced, and fit nicely in a cupcake liner owing to a healthy dose of pumpkin (no, it’s good for you).

You will adore it.

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Pumpkin carrot cake muffins are exactly what they sound like.

Now, I understand that carrot cake is often linked with spring, but I adore it all year long. When you add pumpkin to the mix, you’ve got yourself an autumn classic. These pumpkin carrot cake muffins have the soft, fluffy texture of pumpkin bread with the zing of carrot cake. They’re great for breakfast or a snack during the autumn season. Plus, they’re really simple to prepare and keep great in the freezer!

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Ingredients for the most delicious autumn muffins

Because they’re stuffed with so many warm, delectable tastes, these pumpkin carrot cake muffins need a considerable amount of ingredients. The majority of these ingredients are autumn baking basics, but you may need to rush to the shop for a couple. Here is your shopping list!

  • Carrots
  • Pureed pumpkin
  • Coconut
  • Raisins
  • Sugar Granules
  • Oil from Vegetables
  • Eggs
  • Extract of Vanilla
  • Flour for All Purposes
  • Baking soda and powder
  • Soda (baking)
  • Cinnamon
  • Nutmeg
  • Cloves

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Friends, have a wonderful autumn baking season! If you need anything, I’ll be over here enjoying my pumpkin carrot muffins.

XXX

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Let’s give muffins a pat on the back! These pumpkin carrot cake muffins are moist and wonderfully flavored, due to a hefty amount of pumpkin. These autumn muffins will be a hit!

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 40-minute total time
  • 12 muffins (1 time)
  • Breakast is a subcategory of breakast.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 40-minute total time
  • 12 muffins (1 time)
  • Breakast is a subcategory of breakast.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 40-minute total time
  • 12 muffins (1 time)
  • Breakast is a subcategory of breakast.
  • Oven method
  • American cuisine

Ingredients

  • a third of a cup of shredded carrots
  • 1/2 cup pureed pumpkin
  • 1/2 cup shredded sweetened coconut
  • a quarter cup of raisins
  • 3/4 cup sugar, granulated
  • a third cup of vegetable oil
  • 2 room temperature eggs
  • 1 teaspoon extract de vanille
  • 1 cup flour, all-purpose
  • 1 teaspoon powdered baking soda
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons cinnamon powder
  • 1/2 teaspoon nutmeg powder
  • 1/4 teaspoon cloves, ground
  • a half teaspoon of salt

to make the glaze (optional)

  • 1 tblsp maple molasses
  • 3 tblsp. of milk
  • 1 cup sugar (powdered)
  • a sprinkle of salt
  • vanilla extract (1/2 teaspoon)

Instructions

  1. Preheat the oven to 425°F and prepare 12 muffin liners. Remove from the equation.
  2. Combine carrots, pumpkin, coconut, raisins, granulated sugar, vegetable oil, eggs, and vanilla essence in a large mixing dish.
  3. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a separate basin.
  4. Stir the dry ingredients into the wet until they are barely mixed.
  5. Divide the mixture equally amongst the 12 muffin pans using a 1/3 cup measure or a big ice cream scoop.
  6. Preheat oven to 425°F and bake for 5 minutes. Reduce the oven temperature to 375°F and bake for another 15 minutes, or until a knife inserted in the center comes out largely clean.
  7. Allow the muffins to cool for a few minutes. Make the glaze while the muffins are cooling.
  8. In a mixing basin, whisk together all of the glaze ingredients. Whisk until the mixture is completely smooth.
  9. Using a spoon, drizzle a tablespoon of the sauce over each heated muffin. Enjoy!

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The “pumpkin carrot cake mix muffins” are a pumpkin and carrot cake mix, that is then baked into muffins.

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