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What's better than a pumpkin muffin? Pumpkin Carrot Muffins! These simple, cozy muffins are packed with carrot, raisins, pecans, and all the goodness. Only about 15 minutes to prep and so fluffy and moist!
No pumpkin spice latte for me, not a fan (gasp, right?!). But I will add all of these pumpkin carrot muffins to my list!
Pumpkin season hits and I am all a sudden like, give me a pumpkin smoothie, pumpkin overnight oats, and a big old helping of pumpkin crumble. No turning back from there!
Why you will love these pumpkin carrot muffins:
- They are packed with flavor. The pumpkin and carrot combo adds a fun flavor to these pumpkin muffins. The cinnamon is the perfect hint of spice. They are a touch of carrot cake and a touch of pumpkin pie all in one.
- Lots of goodness and veggies. Carrots and pumpkin and raisins oh my! Plenty of the good stuff in these muffins. Thats always a bonus in my book!
- Super freezer friendly. I love having muffins and goodies in the freezer to pull out when a craving hits. These will freeze well in a freezer safe container for about 2 months.
- Great for meal prepping. If you like to meal prep for the week at one time, you can knock out breakfast easily with these muffins. As I said, freeze them or keep them fresh and ready to go for your week.
Pumpkin Muffin Ingredients:
- flour: I use all purpose flour. If you need to make these pumpkin carrot muffins gluten free, a 1:1 gluten free flour should work fine.
- pumpkin: canned is my go-to as it is quick and simple. You could make your own if you have pumpkins around though.
- carrot: I used about about one and a half large carrots to get the cup. Pack it well.
- oil: I used canola oil. I have considered melted butter instead of the oil for a bit more flavor but have yet to try it.
- sugar: These aren't super sweet muffins but have rich flavor. You can add a touch more sugar if desired.
- brown sugar: Light brown sugar is what I use, dark should work just fine as well.
- milk: whole milk is what I used. A dairy free milk will work fine as well.
- eggs: for best results, large and at room temperature.
- baking soda: always make sure it's fresh!
- salt: I typically opt for sea salt over table salt.
- cinnamon: a healthy scoop of it is ideal. If you would like to have more of a pumpkin spice flavor, you can add in a bit of that instead or in addition to the cinnamon.
- vanilla: vanilla extract over imitation for richer flavor, but either will work!
Step-By-Step Instructions:
Whisk together the eggs, sugars, milk, oil and vanilla until combined. Add in the pumpkin and stir to incorporate. (steps 1-2)
In a separate bowl, whisk the flour, cinnamon, salt and baking soda together. Add to the wet ingredients and stir just until incorporated. Make sure not to over mix the batter. (steps 3-4)
Fold in the carrots, raisins and pecans or any other desired add ins. (steps 5-6)
Scoop the batter evenly into a lined muffin tin. Sprinkle rolled oats over top of the muffins if desired.
Bake in preheated oven for about 22-25 minutes or until a toothpick comes up clean. Allow to cool before serving.
Notes and Pro-Tips:
- Other possible add ins for these pumpkin carrot muffins: If you aren't a fan of the raisins or pecans, feel free to adjust to your liking. You can also add in shredded coconut, dried cranberries, chocolate chips or pumpkin seeds and more.
- As with any baked good, always make sure the baking soda is fresh. It can make or break your muffins, trust me. You can easily test it on your own!
- If you want to make these gluten free, you should be ok with a 1:1 all purpose gluten free flour.
- I used whole milk when making these Pumpkin Carrot Muffins. I have not tried them with a dairy free milk at the time of publication so can't promise the same results if you go that route.
Other Muffin recipes:
- Strawberry Crumble Muffins
- Easy Cinnamon Raisin Bagel Recipe
- Blueberry Baked French Toast Muffins
- Sweet Potato Morning Glory Muffins
- Green Smoothie Muffins
- Coconut Banana Chocolate Chip Muffins
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Pumpkin Carrot Muffins
Ingredients
- 1 ½ c flour
- 1 teaspoon baking soda
- 1 T cinnamon
- ½ teaspoon salt
- 1 ⅓ c pumpkin
- 1 c carrot, shredded
- ½ c sugar
- ¼ c brown sugar
- ⅓ c oil
- ½ c milk
- 2 eggs
- 1 teaspoon vanilla
- ½ c chopped pecans
- ⅔ c raisins
- rolled oats (optional)
Instructions
- Preheat oven to 350°F. In a medium bowl, whisk together flour, salt, baking soda, cinnamon. Set aside.
- In another bowl, whisk together eggs, milk, pumpkin, oil, sugars and vanilla. Pour wet ingredients into dry ingredients. Fold in carrots, pecans and raisins.
- Spoon batter into greased or lined muffin cup tin and fill each muffin cup almost to the top. Sprinkle with rolled oats if desired.
- Bake for 22-25 minutes or until a toothpick comes up clean. 24 minutes is the sweet spot in my oven. Allow to cool and enjoy! Store in an air tight container at room temperature for about 3-4 days. You can store in the refrigerator for a week or the freezer for 2 months.
Notes
- As with any baked good, always make sure the baking soda is fresh. It can make or break your muffins, trust me. I am the one who is really good at never having fresh baking soda or powder. I finally had one too many ruined baked goods to realize it was not worth it. Keep it fresh friends!
- If you want to make these gluten free, you should be ok with a 1:1 all purpose gluten free flour.
- I used whole milk when making these Pumpkin Carrot Muffins. I have not tried them with a dairy free milk at the time of publication so can't promise the same results if you go that route.
Nutrition
This recipe was originally published August 2019. Photos and copy were updated September 2021.
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KJ says
I love recipes where the ingredients are almost always on hand. These muffins are perfectly delicious - not too sweet. I found them a little too moist and eggy, and as another user mentioned mine needed more cook time. I will make them again and maybe omit the milk. They are worth experimenting a little! Definitely a keeper, thanks!
Lorie says
Great to know, KJ! I was getting ready to make these as I found some pumpkin I need to use up. Will play around and see if I can tweak some things so they are not too eggy. Thank you!!
Erin says
I added extra pumpkin and carrot because I'm a rebel! Also doubled the cinnamon and vanilla... Used walnuts instead of pecans and omitted the raisins. These are honestly the best muffins I've ever made.. Thank you!!
Lorie says
You are my kind of girl Erin!! I’m all about the cinnamon too. Thanks so much for sharing and I am so happy you loved them as much as we do!
Sara says
Thank you for a nice versatile recipe. I used coconut oil, almond milk and flax eggs for a plant based version. I added in shredded coconut because that’s all I had. They turned out very moist and delicious. Thanks again 🙂
Lorie says
So happy to hear the modifications went well for you! I regularly use almond milk as well in this recipe but hadn't tried the flax eggs. Thanks so much Sara!
Katy says
Good base recipe but made some changes. Used pumpkin spice to give it more dimension. Omitted 1/4 white sugar. Upped the carrots to make it healthier. Batter was extremely wet, and the muffins are more eggy than breast, so I would omit the milk in the future, and maybe use just one egg.
Lorie says
Making these again soon, so will test and see how they go. Thanks for the feedback, Katy!
kusum says
It's January and I made these with the frozen puree from my decorative Halloween pumpkins. they got great reviews even without the pecans
Lorie says
Oh great! Love hearing how well they work even with frozen pumpkin. Thanks so much Kusum!
Nicole says
Are the raisins and pecans necessary, or can I make the muffins without raisins and pecans? My family isn't fond of pecans or raisins and I really want to try this recipe.
Lorie says
Totally fine without them! Whatever you like is fine!
Regina says
Tasty. Could you please reorder the ingredient list so all dry are together and all wet are together. The recipe was hard to follow
Lorie says
You bet! Anything that helps make it a bit easier to sort through for sure. Thanks for the feedback!
Lucy says
I totally agree with Regina about rearranging the order of ingredients. Although she asked in October it is still the same in March 2021. Thanks !
Lorie says
Updating now—I did something technical recently on the site and some recipes went back to older versions. I had this fixed so assuming that was the issue. Sorry for the inconvenience
Lorie says
Hi! No just one salt. Updating now!!
Amy says
Wow - these muffins are wonderful. Although it is April it is a very gloomy day and I was looking for something cozy to whip up. I had all the ingredients for these muffins in my kitchen and am so glad i decided to make them! I followed the recipe exactly and I wouldn't change much - the muffins could be a touch sweeter but that is the ONLY thing. Otherwise, these muffins are fluffy, moist and delicious.
Lorie says
Thanks so much for sharing, Amy! I always love when I have everything I already need. Noted on the sweetness! Thanks again!
Kristy says
Love this recipe! My only comment is that when I made it into 12 muffins as suggested, they were nowhere near done after 22 minutes. This time I ended up doing 20 muffins and they were done in aboutv23 minutes. 🙂 my toddler devoured them!
Lorie says
Thanks for the info Kristy! Will make these again soon to re-test!
LIz says
Pumpkin muffins? Brilliant! Made these for work and they were a huge hit!
Lorie says
Yay!!! My absolute faves lately. Glad everyone loved them as well!