Pumpkin Carrot Cake Muffins

Breads
September 29, 2021
Breads
September 29, 2021

Pumpkin Carrot Cake Muffins

  • Prep time: 1 hr
  • Cook time: 30 min
  • Total time: 1 hr 30 min

Let’s show muffins a little appreciation! These pumpkin carrot cake muffins are super moist thanks to a healthy dose of pumpkin and perfectly spiced. You’ll love these fall muffins!

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Pumpkin Carrot Cake Muffins

Let’s show muffins a little appreciation! These pumpkin carrot cake muffins are super moist thanks to a healthy dose of pumpkin and perfectly spiced. You’ll love these fall muffins!

pumpkin carrot cake muffins in a stack

Pumpkin Carrot Cake Muffins

I don’t think muffins get enough credit. They’re nourishing, sweet, portable, and SO versatile. And if there is any time of year that calls for a warm, buttered muffin, it’s fall. These pumpkin carrot cake muffins are super moist thanks to a healthy dose of pumpkin (no really–it’s good for you), perfectly spiced, and pretty much fall in a cupcake liner.

You will love.

pumpkin carrot cake muffins for fall

What are pumpkin carrot cake muffins?

Now I know that carrot cake is typically associated with spring, but I like to enjoy carrot cake all year around. Add some pumpkin into the mix and you have an instant fall classic. These pumpkin carrot cake muffins combine the texture of a soft and fluffy pumpkin bread with the pizazz of carrot cake. They make the perfect breakfast or snack to nosh on all fall long. Plus they’re pretty darn easy to make and freeze very well!

glazed pumpkin carrot cake muffins

Ingredients for the best fall muffins

These pumpkin carrot cake muffins call for a fair share of ingredients because they’re loaded up with so many cozy, tasty flavors. Most of these are fall baking staples, but you might need to run to the store to grab a few things. Here’s your grocery list!

  • Carrots
  • Pumpkin Puree
  • Coconut
  • Raisins
  • Granulated Sugar
  • Vegetable Oil
  • Eggs
  • Vanilla Extract
  • All Purpose Flour
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Nutmeg
  • Cloves

pumpkin carrot cake muffins with vanilla glaze

Happy fall baking, my friends! I’ll be over here eating my pumpkin carrot muffins if you need me for anything 🙂

XXX

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Pumpkin Carrot Cake Muffins

Let’s show muffins a little appreciation! These pumpkin carrot cake muffins are super moist thanks to a healthy dose of pumpkin and perfectly spiced. You’ll love these fall muffins!

Let’s show muffins a little appreciation! These pumpkin carrot cake muffins are super moist thanks to a healthy dose of pumpkin and perfectly spiced. You’ll love these fall muffins!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: breakast
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: breakast
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: breakast
  • Method: oven
  • Cuisine: american

Ingredients

  • 3/4 cup freshly shredded carrots
  • 1/2 cup pumpkin puree
  • 1/2 cup sweetened, shredded coconut
  • 1/4 cup raisins
  • 3/4 cup granulated sugar
  • 1/3 cup  vegetable oil
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

for the glaze (optional)

  • 1 Tablespoon maple syrup
  • 3 Tablespoons milk
  • 1 cup powdered sugar
  • pinch of salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425°F and line 12 muffins with cupcake liners. Set aside.
  2. In a large bowl, combine carrots, pumpkin, coconut, raisins, granulated sugar, vegetable oil, eggs, and vanilla extract.
  3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Incorporate dry ingredients into wet, stirring until just combined.
  5. Use 1/3 cup measure or a large ice cream scoop to divide the batter evenly between the 12 muffin tins.
  6. Bake for 5 minutes at 425°F. Reduce the heat to 375°F and bake for an additional 15 minutes or until a knife inserted into the middle comes out mostly clean.
  7. Allow the muffins to cool slightly. While the muffins cool, make the glaze.
  8. Combine all the glaze ingredients in a bowl and use a whisk to combine. Whisk until smooth.
  9. Drizzle a spoonful over each warm muffin. Enjoy!

Keywords: pumpkin carrot cake muffins, fall muffins

— STILL HUNGRY? —

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Recipe rating

  1. I just made these tonight! I did adapt them and make them gluten free + vegan and they came out AMAZING. I did two flax eggs in substitute of the eggs and Bobs red mill cup to cup gluten free flour. I didn’t have powdered sugar for the glaze so I frosted them with the Simple Mills brand vanilla frosting I had on hand. These are delicious! Highly recommend.