Carrot and Pumpkin Muffins 

Prep Time: 10 minutes | Cook Time: 15 minutes



  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1 1/2 cups grated carrot


Preheat your oven to 375ºF and line a muffin tin with paper inserts.

In a medium bowl whisk together flour, baking soda, salt, cinnamon, and brown sugar. Set aside.

In a large bowl combine eggs, pumpkin, oil, and carrot. Stir the flour mixture into the wet ingredients and stir until moistened. Pour into prepared muffin tins and bake until a toothpick inserted comes out clean, about 15 minutes. Cool and serve.


You can add 1/2 cup of raisins to the mix when you add the carrots.

Depending on your carrot size, it'll be about 3-4 carrots to get the amount you need.

Perfect Pairing

Serve these muffins with this Copycat Orange Julius Smoothie.