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Pumpkin carrot muffins 1

Pumpkin Carrot Muffins

These pumpkin carrot muffins are a nutritional powerhouse disguised as a delicious treat, providing over 200% of your daily vitamin A requirements in just one serving. Perfect for everyone from babies to adults looking for a quick, nutritious breakfast option.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 165 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

Wet Ingredients

  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1 cup finely grated carrots approximately 2 medium carrots
  • 2 large eggs
  • 1/4 cup Greek yogurt full-fat works best for moisture
  • 1/3 cup maple syrup or honey
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups whole wheat flour or all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Optional Add-ins

  • 1/2 cup raisins optional
  • 1/3 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper liners or grease well with coconut oil.
  • In a large bowl, whisk together the pumpkin puree, grated carrots, eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
  • In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  • Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid over-mixing.
  • If using raisins or nuts, fold them in now with just 2-3 more strokes.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For mini muffins perfect for babies and toddlers, reduce baking time to 12-15 minutes.
Dairy-free option: Replace Greek yogurt with coconut yogurt or applesauce.
Gluten-free version: Use a 1:1 gluten-free flour blend.
Egg-free: Replace eggs with 2 flax eggs (2 Tbsp ground flaxseed mixed with 6 Tbsp water, let sit for 5 minutes).
Low sugar option: Reduce maple syrup to 1/4 cup and add 1/4 teaspoon stevia.
Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Nutrition

Calories: 165kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 5gCholesterol: 31mgSodium: 207mgPotassium: 208mgFiber: 3gSugar: 10gVitamin A: 4215IUVitamin C: 3mgCalcium: 49mgIron: 1.2mg
Keyword Pumpkin, Carrot, Muffins, Healthy Breakfast, Baby Food, Sugar Free, Meal Prep
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