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Carrot-And-Pumpkin-Muffins

Carrot and Pumpkin Muffins

The leaves are starting to change slowly, which means that Autumn is here! Start your morning off with these Carrot and Pumpkin Muffins.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.