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Pumpkin Carrot Muffins Heavenly

Moist and warmly spiced pumpkin carrot muffins perfect for fall breakfasts, snacks, and holiday gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 1 cup pumpkin puree
  • 1 cup grated carrots freshly grated
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.25 cup milk

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, combine pumpkin puree, carrots, sugars, oil, eggs, vanilla, and milk.
  4. Fold dry ingredients into wet mixture gently until just combined.
  5. Divide batter evenly into muffin cups, filling ¾ full.
  6. Bake 20–25 minutes until a toothpick inserted comes out clean.
  7. Cool on wire rack before serving.

Notes

Store in airtight container up to 3 days or freeze for 3 months.