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Pumpkin Carrot Cake Muffins

5 from 1 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 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