These Pumpkin Carrot Muffins are moist and so delicious. Great breakfast option or grab and go snack idea. Tastes like a cross between carrot cake and pumpkin bread. Soon to be one of your favorite muffin recipes!
A great way to celebrate pumpkin season!
My daughter is perhaps one of the fussiest kids on the planet, but has recently taken a liking to pumpkin muffins. I decided to make her a batch of healthy Pumpkin Carrot muffins at home from scratch, so I could use healthier ingredients than the coffee shop did.
I reduced the sugar, by substituting some of it with stevia. Dairy-free milk and olive oil are used in the muffins. I opted for a mixture of whole wheat flour, oats and almond flour because they are far more nourishing than plan old all-purpose flour, and since I asked her if she wanted me to add carrots and I got the big thumbs up, that went in too.
The icing is just a sweet topping to mimic the coffee shop muffins she enjoyed. I also figured the sweetness sort of "gets her in the door", as I mentioned, this kid is notoriously fussy. The plan worked, and miss fussy pants thoroughly enjoyed her special muffins. I'm seeing a lot of muffins baking in my near future.
Variations on the Recipe
Here are a few simple changes to the recipe that may suit your dietary or taste preferences.
- Make these pumpkin carrot cake muffins gluten free with gluten free flour or oat flour (use a certified GF brand).
- Top the muffins with pumpkin seeds (pepitas) before baking for a bit of crunch.
- Swap pumpkin pie spice for the spices in the recipe. Try my homemade pumpkin pie spice.
- Add a ¼ to a ½ cup of raisins or dried cranberries to the batter.
- Toss in some Omega-3 rich walnuts into the recipe.
- Top with some cream cheese frosting and pass them off as pumpkin carrot cake cupcakes. This cream cheese frosting recipe should make enough.
Want to skip the pumpkin? Try my carrot muffin recipe, it is moist and delicious with nuts and raisins.
Pumpkin Carrot Muffins with Cinnamon Icing
Pumpkin Carrot Muffin Batter
- 15 oz. Pumpkin puree or canned pumpkin pie filling
- 1 large egg
- ¾ cup almond milk or milk of choice
- ½ teaspoon vanilla extract
- 3 tbs olive oil , avocado oil or liquid coconut oil
- ¼ cup almond flour
- ⅓ cup quick cook oats
- ½ cup dark brown sugar
- 1 carrot med-large shredded, yields ½-2/3 cup
- 1 cup whole wheat flour
- 1 tbs baking soda
- ⅛ teaspoon cream of tartar
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- pinch of nutmeg
- ½ teaspoon Kosher salt
- ⅔ cup measures like sugar stevia blend or substitute, sugar or other dry equivalent sweetener
- ¾ cup powdered sugar
- 1 tbs milk of choice (plant based or traditional)
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees.
- In medium bowl combine all the ingredients through the grated carrots. Mix well.
- In separate large mixing bowl, whisk together the remaining muffin batter ingredients, then add to the wet ingredients mixture, and stir until evenly mixed.
- Line muffin tin with baking cups an spoon the mixture in, about 80% full.
- Bake for 22-26 minutes until a toothpick inserted in center pulls clean. Remove from muffin pan and allow to cool on baking racks.
- Mix together the cinnamon icing ingredients, then scoop some up with a fork and gently swirl in the air above muffins. Repeat until icing is exhausted, or quantity you prefer is applied.