Pumpkin Carrot Muffins
- 1 1/2 c flour
- 1 1/2 c pumpkin
- 1 c carrot, shredded
- 1/3 c oil
- 1/2 c sugar
- 1/4 c brown sugar
- 1/2 c milk
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 T cinnamon
- 1 tsp vanilla
- 1/2 c chopped pecans
- 1/2 c raisins
- rolled oats (optional)
Preheat oven to 350°F. In a medium bowl, whisk together flour, salt, baking soda, cinnamon, and salt. 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 20-22 minutes or until a toothpick comes up clean. Allow to cool and enjoy!
- 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.
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