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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. I like to do half cinnamon and half pumpkin spice the more I make these pumpkin carrot muffins!
- vanilla: vanilla extract over imitation for richer flavor, but either will work!
- add ins: chopped pecans and raisins are our go to but raisins are not everyone’s favorite. You can 100% omit the raisins! The pecans can be subbed for chopped walnuts or sliced almonds if preferred as well.
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 3/4 c flour
- 1 tsp baking soda
- 1 T cinnamon, (another option: 1/2 T cinnamon and 1/2 T pumpkin pie spice)
- 1/2 tsp salt
- 1 â…“ c pumpkin
- 1 c carrot, shredded
- 1/2 c sugar
- 1/4 c brown sugar
- 1/3 c oil
- ¼ c milk
- 2 large eggs
- 1 tsp vanilla
- 1/2 c chopped pecans
- â…” c raisins, optional
- rolled oats , optional for topping
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published August 2019. Photos and copy were updated September 2021.
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I wonder if there’s a typo in the recipe. Should it be 1 cup, as opposed to 1 3/4 cup of flour?
Hi! It should be 1 3/4 cup as noted!
Has anyone used part whole wheat pastry flour and/or old fashioned oats for part of the AP flour?
Could I use a half cup of maple syrup in place of the sugar, or even â…” cups?
Hi! It is possible that it could work, however I have not tested it with maple syrup before and not sure of a reader who has done so yet either. I don’t want to give you the green light on something I have not tried before!
First time trying this recipe in attempt to get my toddlers to eat carrots! I added in some pumpkin spice seasoning, a little extra carrots and less white sugar and an extra 3 mins in the oven and they came out delicious! I made mini muffins with the extra batter and they came out just as nice. My girls enjoyed them very much! These would be extra indulging with mini white chocolate chips, yum! Thanks for sharing.
Could not agree more on the white chocolate chips. And yay for toddler approval!
I followed the recipe but omitted the milk because the dough would have been to wet as I used my own frozen pumpkin pulp. They tasted great but I found that they didn’t rise like I would have wanted them to.