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–+ servings
Pumpkin Carrot Muffins

Pumpkin Carrot Muffins

Moist, warmly spiced muffins packed with pumpkin and sweet carrots. Simple to mix and perfect for cozy breakfasts.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 2.25 cup all-purpose flour
  • 2 tsp baking powder
  • 0.75 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 2 large eggs, lightly beaten
  • 1.25 cup pumpkin puree
  • 0.6 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 0.5 cup buttermilk shake well before measuring
  • 0.45 cup vegetable oil
  • 1.5 tsp vanilla extract
  • 1.5 cup finely grated carrots lightly packed
  • 0.5 cup chopped walnuts optional
  • 0.5 cup raisins optional

Instructions

Preparation Steps

  • Heat oven to 350°F. Line a 12-cup muffin pan with liners and mist lightly with spray.
  • Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
  • In another bowl, whisk eggs, pumpkin, both sugars, buttermilk, oil, and vanilla until smooth.
  • Stir grated carrots into the wet mixture.
  • Add dry ingredients to wet and fold just until no dry streaks remain. Do not overmix.
  • Fold in walnuts and raisins if using.
  • Divide batter among cups, filling each about 3/4 full.
  • Bake 18–22 minutes, until tops spring back and a tester comes out clean.
  • Cool in pan 5 minutes, then transfer muffins to a rack to finish cooling.

Notes

Variation: Swap raisins for mini chocolate chips, or use pecans instead of walnuts. For bakery-style domes, rest the batter 10 minutes before baking. Storage: Keep at room temperature in an airtight container for 2–3 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Pumpkin Carrot Muffins flavors. All ingredient ratios and instructions are independently developed.