These Pumpkin Carrot Muffins are a tasty way to enjoy fall flavors! With warm pumpkin and sweet carrots, they are soft, moist, and perfect for breakfast or a snack.
When I make these, the smell fills my kitchen, and I can’t resist stealing one right from the oven. They also freeze well, so you can save some for later—if you don’t eat them all first! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the muffins structure. You can substitute it with whole wheat flour for a healthier option, though it may make the muffins denser. Almond or gluten-free flour are other great alternatives, but you might need to adjust the liquid in the recipe.
Rolled Oats: Oats add a lovely texture. If you don’t have rolled oats, quick oats work too, but they may change the texture slightly. You can skip oats altogether for a more traditional muffin if desired.
Vegetable Oil: I often use melted coconut oil for a subtle flavor twist. You can use any neutral oil, but for a healthier option, consider applesauce as a substitute, though it may affect the moistness a bit.
Canned Pumpkin Puree: Ensure you use pure pumpkin puree, not pumpkin pie filling. If you don’t have pumpkin, substitute with mashed sweet potato or butternut squash for a different take!
Carrots: Fresh grated carrots thrive in this recipe. If you’re short on time, pre-grated carrots work fine too. You could also swap in zucchini for a different flavor—but be sure to squeeze out excess moisture!
How Do I Make Sure My Muffins Are Moist and Tender?
Getting fluffy muffins can be tricky, but it’s all about balancing the mixing! Here’s how to do it:
- Mix dry ingredients and wet ingredients separately. This helps to avoid overmixing when you combine them.
- When combining, stir just until you see no dry flour. Lumps are okay! Overmixing can lead to tough muffins.
- Always check for doneness a couple of minutes before the suggested time. Ovens vary, so a toothpick should come out with just a few moist crumbs.
Follow these tips, and you will end up with delightful, fluffy muffins that everyone will love!
How to Make Pumpkin Carrot Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
- Optional: 1/2 cup chopped nuts or raisins
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 to 25 minutes to bake. Make sure to set aside about 10 minutes for cooling before serving. In total, plan for about 1 hour to have delicious pumpkin carrot muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. Get your muffin tin ready by lining it with paper liners, or you can lightly grease it with some butter or oil.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This will be your dry mixture and helps to distribute everything evenly.
3. Prepare the Wet Ingredients:
In a separate bowl, beat the eggs until fluffy. Then add the pumpkin puree, vegetable oil, brown sugar, and vanilla extract. Whisk these together until you have a smooth and creamy mixture.
4. Combine Wet and Dry Ingredients:
Next, pour the wet mixture into the bowl with the dry ingredients. Gently stir just until everything is combined. Be careful not to overmix—it’s okay if there are a few lumps!
5. Add the Carrots:
Now, fold in the grated carrots and, if you like, the chopped nuts or raisins. This adds a wonderful texture and flavor to your muffins. Remember, only mix until just combined.
6. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups. Fill each cup about 3/4 full to allow room for rising.
7. Bake:
Place the muffin pan in the preheated oven and bake for 20 to 25 minutes. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re ready!
8. Cool the Muffins:
Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. This allows air to circulate around them, preventing sogginess.
9. Enjoy:
Your pumpkin carrot muffins are now ready! You can serve them warm or at room temperature. Enjoy these delightful muffins with a warm cup of tea or coffee!
These muffins are a delicious blend of savory pumpkin with sweet carrots, and the oats give them a hearty comfort. Perfect for any time of day!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that the muffins may be denser. You might want to add a touch more liquid to achieve the desired texture.
What Can I Use as a Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce per egg. Alternatively, one mashed banana or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) can work well too!
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag; they’ll keep for about 2-3 months.
Can I Add Other Mix-ins?
Definitely! Feel free to get creative by adding chocolate chips, dried cranberries, or even chopped apples to your batter. Just keep a close eye on the overall mixture to maintain the balance of flavors and moisture!
