... Print

Pumpkin Carrot Cake Muffins: A Delicious Fall Treat!

Pumpkin Carrot Cake Muffins
Print Recipe

Pumpkin Carrot Cake Muffins are a delightful fall treat that combines the flavors of pumpkin and carrot in a moist, spiced muffin.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the vegetable oil, eggs, pumpkin puree, and grated carrots until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. If using, fold in the chopped walnuts.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • These muffins can be stored in an airtight container for up to 3 days.
  • For added flavor, consider adding raisins or chocolate chips.
  • These muffins freeze well; just thaw before serving.

Nutrition

Find it online: https://howeats.com/pumpkin-carrot-cake-muffins-fall-treat-recipe/