Go Back
+ servings
Pumpkin carrot muffins on wood tray with rolled oats on top.
Print Recipe
4.85 from 20 votes

Pumpkin Carrot Muffins

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 238kcal
Author: Lorie Yarro

Ingredients

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

    Calories: 238kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 228mg | Potassium: 198mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3072IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg