Print Recipe
5 from 2 votes

Pumpkin Carrot Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 238kcal
Author: Lorie Yarro

Ingredients

  • 1 1/2 c flour
  • 1 1/2 c pumpkin
  • 1 c carrot, shredded
  • 1/3 c oil
  • 1/2 c sugar
  • 1/4 c brown sugar
  • 1/2 c milk
  • 2 eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 T cinnamon
  • 1 tsp vanilla
  • 1/2 c chopped pecans
  • 1/2 c raisins
  • rolled oats (optional)

Instructions

  • Preheat oven to 350°F. In a medium bowl, whisk together flour, salt, baking soda, cinnamon, and salt. Set aside.
  • In another bowl, whisk together eggs, milk, pumpkin, oil, sugars and vanilla. Pour wet ingredients into dry ingredients. Fold in carrots, pecans and raisins. 
  • Spoon batter into greased or lined muffin cup tin and fill each muffin cup almost to the top. Sprinkle with rolled oats if desired.
  • Bake for 20-22 minutes or until a toothpick comes up clean. Allow to cool and enjoy!

Nutrition

Calories: 238kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 228mg | Potassium: 198mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3072IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg