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!
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.
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!
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
Happy fall baking, my friends! I’ll be over here eating my pumpkin carrot muffins if you need me for anything 🙂
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!
Preheat oven to 425°F and line 12 muffins with cupcake liners. Set aside.
In a large bowl, combine carrots, pumpkin, coconut, raisins, granulated sugar, vegetable oil, eggs, and vanilla extract.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Incorporate dry ingredients into wet, stirring until just combined.
Use 1/3 cup measure or a large ice cream scoop to divide the batter evenly between the 12 muffin tins.
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.
Allow the muffins to cool slightly. While the muffins cool, make the glaze.
Combine all the glaze ingredients in a bowl and use a whisk to combine. Whisk until smooth.
Drizzle a spoonful over each warm muffin. Enjoy!
Keywords: pumpkin carrot cake muffins, fall muffins
I made these to use left over canned pumpkin, made 6 big ones, extended cooking time and made cream cheese frosting topped with chopped pecans…. big hit with the family! It was like having a blend of carrot cake and pumpkin cheesecake!
Ooh yes! I most definitely do. I’m not positive what the bake time would be because I’ve never tried it, but my gut says somewhere between 40 minutes to an hour!
Leave a comment and rate this recipe!
Made these for my 3 year old! Turned out great- we both loved them! 🙂
★★★★★
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!
Very nice recipe
★★★★★
I made these to use left over canned pumpkin, made 6 big ones, extended cooking time and made cream cheese frosting topped with chopped pecans…. big hit with the family! It was like having a blend of carrot cake and pumpkin cheesecake!
Omg yum these look delicious! Do you think I could cook the batter in a loaf pan for a pumpkin carrot cake bread??
Ooh yes! I most definitely do. I’m not positive what the bake time would be because I’ve never tried it, but my gut says somewhere between 40 minutes to an hour!