Description
Pumpkin Carrot Cake Muffins are a delightful fall treat that combines the flavors of pumpkin and carrot in a moist, spiced muffin.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the vegetable oil, eggs, pumpkin puree, and grated carrots until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- If using, fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- For added flavor, consider adding raisins or chocolate chips.
- These muffins freeze well; just thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg