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.
- 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.
Serve these muffins with this Copycat Orange Julius Smoothie.