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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Servings:
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.