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Carrot pumpkin muffins recipe

Carrot pumpkin muffins recipe

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  • Cake
  • Mini cakes
  • Muffins
  • Vegetable muffins
  • Pumpkin muffins

Pumpkin carrot muffins, a lovely teatime treat for Halloween season.

1 person made this

IngredientsServes: 8

  • For the muffins
  • 50g peeled pumpkin without seeds
  • 200g carrots
  • 90g light brown soft sugar
  • 1 egg
  • 125ml milk
  • 80ml sunflower oil
  • 150g plain flour
  • 2 teaspoons vanilla sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground ginger
  • 40g ground nuts
  • 50g raisins
  • For the icing
  • 125g mascarpone cheese
  • 125g icing sugar
  • 1 lemon, juiced
  • marzipan decoration

MethodPrep:25min ›Cook:25min ›Ready in:50min

  1. Preheat your oven to 180. C / Gas 4. Line a muffin tray with paper cases, or a cake tin with greaseproof paper
  2. Cut pumpkin in large pieces and puree in a blender. You should have about 3 tablespoons puree. Grate the carrots.
  3. In a bowl mix sugar, egg, milk and oil. In another bowl mix flour, vanilla sugar baking powder, bicarb of soda, cinnamon, nutmeg, ginger and nuts. Gradually stir the dry ingredients with the wet ingredients till combined.
  4. Add carrots, pumpkin and raisins. Pour mixture into paper cases and bake in the preheated oven for 25 minutes, or for 35 minutes if baking in a cake tin.
  5. Meanwhile prepare the icing. With your stand mixer beat mascarpone cheese, icing sugar and lemon juice. Fill icing in a pastry bag if making muffins, for a cake spread the icing over the cake.
  6. After baking, let muffins/cake cook. Add icing and refrigerate for 10 to 15 minutes. Decorate as desired with marzipan.


If you want to omit the icing, increase the amount of sugar in the muffins to 120g.

See it on my blog

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Healthy Carrot Pumpkin Muffins

These Healthy Carrot Pumpkin Muffins are silly easy to make and full of wonderful flavor. Loaded with good-for-you orange veggies, they make a wonderful breakfast, snack or lunch box addition. Naturally gluten free, dairy-free and nut-free.

Jump to Recipe

Veggie-loaded muffins have kind become what I am known for. Who would have guessed? Certainly not me when I was 18 years old, filling out college applications and trying to figure out how I was going to make my impact on the world. And while my education and years as a teacher have certainly helped me in understanding why my veggie-loaded approach is so successful with some many families, I still can’t help but giggle when I think about the interesting twists and turns life takes you on. Like to putting veggies into a muffins and changing how so many people feel about the vegetable food group!

These healthy carrot pumpkin muffins are my latest veggie-loaded muffin offering. They are incredibly easy to make (either in your blender or in one single bowl) and are full of great flavors. Not to mention oodles of veggies! They are the perfect healthy breakfast option, but definitely will make for a wonderful snack or lunch box filler!

How to make your own oat flour

Yes, you can easily make your own oat flour! If you have a blender, its wonderfully easy, takes seconds and can save you a ton of money!

To make your own oat flour:

  • start by pouring about 2 cups whole rolled oats in a blender. If you have a smaller blender, do less and work in batches.
  • Pulse until a coarse flour texture forms. This will happen pretty quickly, though you may need to take a spoon a stir the flour up between blending to make sure the oat flour has a consistent texture.
  • Use in a recipe right away or store in an air-tight container for future recipes!

If gluten free is a need, always be sure to buy oats that are labeled certified gluten free.

Nutritional information

Recipe: Pumpkin Carrot Pulp Muffins

Serving in this recipe: 14

Calories: 200.5
Total Fat: 8.7 g 13.4%
Saturated Fat: 0.9 g 4.4%
Cholesterol: 26.6 mg 8.9%
Sodium: 194 mg 8.1%
Total Carbs: 28.3 g 9.4%
Dietary Fiber: 1.5 g 6%
Sugar: 13.1 g
Protein: 3 g 5.9%
Vitamin A: 11.5% Vitamin C: 5.1%
Calcium: 3.9% Iron: 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Carrot Muffins

Possibly one of the most fun ways to eat your vegetables, ever! Grated carrots add their natural sweetness (and fiber) to tender muffins that make a quick breakfast or colorful snack.


  • 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (99g) granulated sugar
  • 1/4 cup (53g) brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon ginger
  • 3/4 teaspoon salt
  • 1/2 cup (85g) golden raisins
  • 1/3 cup (39g) diced walnuts or 1/3 cup (64g) diced crystallized ginger
  • 2 large eggs
  • 3/4 cup (170g) water
  • 1/3 cup (67g) vegetable oil
  • 1 1/2 cups (149g) grated carrots, lightly packed about 2 medium-large carrots


Preheat the oven to 400°F. Lightly grease a standard 12-cup muffin pan. Or line the pan with muffin papers, and grease the papers.

In a medium bowl, whisk together the dry ingredients, including the raisins and nuts or ginger.

In a large measuring cup, whisk together the eggs, water, and oil. Stir the wet ingredients into the dry ingredients, then stir in the grated carrots.

Scoop the batter into the prepared pan, filling the muffin cups almost to the top. Bake for 20 to 25 minutes, until a toothpick or cake tester inserted into the center of a muffin comes out clean.

Learn more

Easy recipes for dairy-free baking

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a rack to finish cooling completely.

Tips from our Bakers

To sweeten muffins even more, sprinkle with coarse white sugar before baking or drizzle their tops lightly with honey just before serving.

This is a good example of a "stir together" muffin. Dry and wet ingredients are whisked together separately, then gently stirred together. To ensure tender muffins, don't beat wet and dry together stir just until combined.

Flavor and Texture

Some pumpkin muffin recipes use a whole can of pumpkin puree but I use a bit less so the muffins aren’t heavy and have a subtle pumpkin flavor. They are tender and stay moist for 3 days. You can see the texture at the end of the video below. I like to keep them in the fridge, and bring them to room temperature before serving, but if you’re craving one right now (can’t blame you), they will still be soft and delicious straight from the fridge. You can play with the amount of spices if you want. You can definitely taste the spice in there, but it’s not overpowering the other flavors.

Carrot Muffins

Many people I know secretly love carrot cake only because of the cream cheese frosting that it’s usually paired with. I used to be one of those people, but just recently my favorite bakery started selling mini carrot muffins with no frosting, and I fell in love at first bite. Surprisingly, I don’t miss the frosting one bit.

After many carrot cake trials and failures, I finally think my recipe is just as delicious as those bakery ones! These muffins are super moist and have just the perfect amount of spice.

I use both granulated and brown sugar in the recipe as the latter adds great flavor and moisture, but you can leave it out and use 1 cup of granulated sugar instead if you want.

Walnuts and shredded coconut take these muffins to the next level, but you can skip them or replace some of it with raisins or pecans.

You can turn these muffins into cupcakes by using my winning cream cheese frosting.

If you love these muffins, then you’ll also love my carrot loaf cake and this delicious carrot layer cake.


  1. Preheat the oven to 175ºC/350ºF bake function. If you are not using tinned pumpkin puree, then you need to make the pumpkin puree. Peel, deseed, and cube 240g (8.46oz) of pumpkin. Put it in a large microwave proof bowl with 3 tablespoons of water. Cover with a microwave proof plate. Cook in the microwave on high for 7 minutes until soft. Then puree using a stick blender (be careful not to burn yourself - you can cover the top of the bowl with a tea towel to avoid splatter).
  2. While the pumpkin cooks, prepare the carrots. Peel the carrots before coarsely grating. You can do this by hand or to make life easier you can use a food processor. Then wrap the grated carrot in a clean cloth and squeeze the excess moisture out of it. Give it two to three good squeezes before placing the carrot to one side.
  3. In a large bowl place the gluten free all purpose flour, Chinese five spice powder, baking soda, cream of tartar, ground cinnamon, and salt. Whisk together until it is well combined and there are no large lumps.
  4. In a separate bowl, whisk the eggs well. Melt the dairy free spread (olive oil spread or butter) in a small bowl. Then add the maple syrup and dairy free spread (butter) to the eggs. Whisk until well combined.
  5. Pour the wet mixture into the dry mixture. Fold the mixture until there is no flour visible and no large lumps. Then mix through the grated carrot and pumpkin puree.
  6. Line the muffin tray with paper liners (this is advisable as these muffins like to stick!). Otherwise grease the tin really well with olive oil spread or cooking oil. Spoon the mixture into the muffin cups. Sprinkle the top of each muffin with pumpkin seeds.
  7. Place the muffin tin in the middle of the oven. Cook for 15 minutes, then rotate the tray. Cook for another five minutes before checking. To check the muffins are cooked stick a toothpick into the centre of each muffin (if they are cooked it should come out clean). The muffin tops should be slightly golden, as well as springy and firm to touch.
  8. These muffins are great at room temperature and can be stored for four days in an air tight container in the fridge.
  9. I like to serve my muffins with a little bit of dairy free spread or butter. Enjoy!

Storage tip: These muffins freeze well. Then defrost and refresh in the microwave for 20 seconds until warm.

Buying Tips

Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Check your Chinese five spice powder does not contain onion or garlic powder.

Gluten Free Tips

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.

Love this recipe? Get your weekly meal plans.

Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp. Read More

Professional Reviewer: Kate Watson (RD)

Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh. Read More

How do you make these muffins?

(Complete ingredient amounts and instructions in the recipe card down below)

Peel and grate a carrot (or two) until you have one cup of grated carrots.

In a large bowl, whisk together the whole wheat flour, grated carrots, baking soda, baking powder, cinnamon, ginger, and salt.

In another bowl, whisk together the pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract.

Using a spatula, fold the wet ingredients into the dry until the ingredients are just combined together.

Scoop into the muffin cups and top with pumpkin seeds if you like.

Bake at 350 degrees F. for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean. Let it cool slightly before finishing the cooling process on a wire rack prior to eating.

What makes these carrot muffins healthy?

Granted, “healthy” is a subjective term, but here are a few reasons why I consider these muffins to be more nutritionally redeeming than most:

  • Unlike standard carrot muffins made with refined all-purpose flour, these are made with white whole wheat flour. That means they’re made entirely with whole grains, but you can’t taste them because white whole wheat flour has such a mild flavor.
  • Protein-rich Greek yogurt replaces sour cream.
  • Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy)
  • Real maple syrup replaces refined sugar, so these muffins are naturally sweetened.
  • Combined, you end up with hearty muffins that taste like carrot cake. You can eat carrot cake for breakfast with these babies!

These muffins are easily adapted to vegan and gluten-free diets, too! See my recipe notes for details.

Please let me know how these muffins turn out for you in the comments! I’m always so eager for your feedback.

Craving more wholesome muffins? Here are a few more favorite muffin recipes on Cookie and Kate:

If you’re baking for a special occasion, you’ll love my carrot cake with cream cheese frosting (it’s also naturally sweetened and made with whole wheat flour).

Pumpkin-carrot Muffins Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 1/2 cup pumpkin (canned or fresh)
  • 1/3 cup honey or 2/3 cup brown sugar
  • 4 egg whites (or 2 whole eggs) slightly beaten
  • 1/2 cup plain yogurt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup carrots raw, grated
  • 1 cup golden raisins (sultanas)
  • 1 to 1 1/4 cups whole wheat flour
  • 1/2 cup chopped walnuts or pecans (optional)


  • 1/2 cup pumpkin (canned or fresh) shopping list
  • 1/3 cup honey or 2/3 cup brown sugarshopping list
  • 4 egg whites (or 2 whole eggs) slightly beaten shopping list
  • 1/2 cup plain yogurtshopping list
  • 2 teaspoons baking sodashopping list
  • 2 teaspoons cinnamonshopping list
  • 1 teaspoon ground gingershopping list
  • 1/2 teaspoon nutmegshopping list
  • 1/2 teaspoon saltshopping list
  • 3 teaspoons baking powdershopping list
  • 1 cup carrots raw, grated shopping list
  • 1 cup golden raisins (sultanas) shopping list
  • 1 to 1 1/4 cups whole wheat flourshopping list
  • 1/2 cup chopped walnuts or pecans (optional) shopping list

How to make it

  • Sift together the flour, baking soda, salt and spices in a medium-sized bowl.
  • In a large bowl, beat the eggs and yogurt.
  • Add the dry ingredient to the wet, stirring just until moistened.
  • Fold in the nuts.
  • Spoon into muffin tins lined with paper cups or coated with nonstick cooking spray.
  • Bake at 375 degrees for about 15 minutes.
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The Cook

The Rating

Wow, these are great muffins!!
I have to admit I was little skeptical about there being no butter/oil and there seemed to be a lot of leavening. But it worked out perfectly! The golden raisons take on the flavor of the pumpkin and spices and you. more

love the addition of the golden raisins and Pumpkin fantastic recipe thanks high5