Pumpkin Carrot Cake Muffins

Muffins
September 29, 2021
Muffins
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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

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
  • 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
  • Category: breakast
  • Method: oven
  • Cuisine: american
Units:

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!

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  1. Hello, couldnt.fogure out how to reply lol. But I asked about adding the apples and oats. Trying to get a hint of apple in there, can I press the shredded apples and use some of the liquid from that to add to the recipe without messing up the texture? As for the oats I may have to omit that idea then unless I can figure out that whole thing. Thanks for the swift reply!

  2. Can I substitute the coconut with shredded apples? Also, I’d like to add oats. Do I just add the oats to the batter?

    • Hi Matt! Adding shredded apple will add extra moisture so it will slightly alter the texture of the muffins! I would be hesitant to add oats because you’ll need to go down on the amount of flour to make the texture correct!

  3. Hello, I would love to try this recipe. However since I’m not a big fan of coconut, can I replace something like toasted pecan or walnut?

    • Yes absolutely! Feel free to sub it out for a nut of your choice or just omit it entirely!