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–+ servings
delicious pumpkin carrot muffins

Pumpkin Carrot Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 muffins

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Grater
  • 1 muffin tin
  • 12 Paper muffin liners
  • 1 Cooling rack
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners.
  • In a mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, beat together granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fold in the grated carrots gently.
  • Divide the batter evenly among the muffin liners, filling each about two-thirds full.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the muffins from the oven and let them cool in the pan for 5 minutes.
  • Transfer the muffins to a cooling rack to cool completely.

Notes

Remember to not overmix the batter to keep your muffins light and fluffy. You can also add chopped nuts or raisins to the batter for extra texture and flavor. Make sure to tightly wrap any leftover muffins to maintain their freshness.
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