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4.84 from 6 votes

Pumpkin Carrot Muffins

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


  • 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