Too Easy Pumpkin Carrot Cake Muffins

Indulge in the cozy flavors of fall with these *Too Easy Pumpkin Carrot Cake Muffins*, a quick and simple recipe that yields soft, moist muffins bursting with warm spices and wholesome ingredients. Made with a delightful combination of pumpkin puree, freshly grated carrots, and aromatic cinnamon, nutmeg, and ginger, these muffins are perfectly spiced and naturally sweetened with a blend of granulated and brown sugars. Optional mix-ins like chopped walnuts and raisins add texture and flavor for an extra treat. Ready in just 35 minutes from start to finish, these muffins are a perfect on-the-go breakfast, snack, or dessert. Whether you’re sharing them at a fall gathering or enjoying them with your morning coffee, these pumpkin carrot cake muffins are sure to become a quick favorite.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cups granulated sugar
• 0.25 cups brown sugar (packed)
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• 1 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground ginger
• 0.5 teaspoons salt
• 1 cups pumpkin puree
• 0.75 cups grated carrots
• 2 large eggs
• 0.5 cups vegetable oil
• 1 teaspoons vanilla extract
• 0.5 cups walnuts (chopped, optional)
• 0.5 cups raisins (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

Step 3

In a separate medium mixing bowl, whisk together the pumpkin puree, grated carrots, eggs, vegetable oil, and vanilla extract.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in dense muffins.

Step 5

If using chopped walnuts or raisins, gently fold them into the batter.

Step 6

Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1094.8g)

Amount per serving	% Daily Value*
Calories	3343.5

Total Fat 163.4g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 69.1g
Cholesterol 376.9mg	0%
Sodium 3167.1mg	0%
Total Carbohydrate 453.6g	0%
Dietary Fiber 23.4g	0%
Total Sugars 273.4g
Protein 47.6g	0%

Vitamin D 82IU	0%
Calcium 344.5mg	0%
Iron 18.5mg	0%
Potassium 2007.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 5.5%

Carbs: 52.2%