Carrot Pumpkin Muffins

Weekend batch-baking is the best; your future self will always thank you. Additionally, this Carrot Pumpkin Muffins recipe is simply delightful and another excellent way to boost your veggie intake. If you have not already, be sure to try Pure Pumpkin as a nutritious pantry staple. Importantly, freeze one-cup portions of pure pumpkin so you can add it to make these Carrot Pumpkin Muffins or other recipes like our Pumpkin Chili, Butternut Squash and Pumpkin Soup or even Pumpkin Sage Risotto.

Ingredients ready for our Carrot Pumpkin Muffins!

Why Batch-Bake?

I love batch-baking these muffins to stock the freezer with tasty options ideal for grab and go’s. In fact, these Carrot Pumpkin Muffins come in handy before a morning yoga class (see sports nutrition tips) or as part of a quick lunch-assembly with added protein like hard-cooked eggs or Greek yogurt and fruit.

Carrot Pumpkin Muffin Batter

Do you batch-bake? Do you find freezer storage helpful? Have you tried adding veggies like zucchini or pumpkin to your muffins? Be sure to check out more creative & healthy baking ideas.

• Prep time: 10 minutes
• Cook time: 15-20 minutes
• Serves: 12 muffins

Ingredients:

• 2 eggs
• ¼ cup brown sugar
• ½ cup canola oil
• 1 cup pure pumpkin
• Large carrot, grated
• 1 cup whole wheat flour
• ½ cup white flour
• 2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1/3 cup chocolate chips or raisins(save some for topping before putting into the oven)

Directions Carrot Pumpkin Muffins

1. Pre-heat oven to 375F.
2. Beat eggs and add brown sugar, oil, pumpkin and carrot.
3. In a separate bowl, combine dry ingredients and mix to combine.
4. Then add the dry ingredients to the wet ingredients and stir to combine. Add chocolate chips and fold into batter.
5. Finally, grease muffin tins or have silicone or paper muffin cups. Fill 2/3 of the cup with batter. Sprinkle some chocolate chips on top, if using.
6. Bake in the oven for 15 to 20 minutes or until bottom is slightly browned.

Carrot Pumpkin Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Sweet and savoury Carrot Pumpkin Muffins! Perfect for batch baking

Print

Ingredients

• 2 eggs
• ¼ cup of brown sugar
• ½ cup canola oil
• 1 cup pure pumpkin
• 1 large carrot, grated
• 1 cup whole wheat flour
• ½ cup white flour
• 2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1/3 cup chocolate chips or raisins (save some for topping before putting into the oven)

Instructions

1. Pre-heat oven to 375F.
2. Beat eggs and add brown sugar, oil, pumpkin and carrot.
3. In a separate bowl, combine dry ingredients and mix to combine.
4. Add the dry ingredients to the wet ingredients and stir to combine. Add chocolate chips and fold into batter.
5. Grease muffin tins or have silicone or paper muffin tins. Fill 2/3 of the cup with batter.
6. Bake in the oven for 15 to 20 minutes or until bottom is slightly browned.