What’s better than a pumpkin muffin? Pumpkin Carrot Muffins! These cozy muffins combine pumpkin and carrot with raisins and pecans for a tender, moist bite. Prep takes about 15 minutes and the result is fluffy, flavorful muffins perfect for breakfast or snacks.
No pumpkin spice latte for me, but I’ll gladly add these pumpkin carrot muffins to my fall baking list. They bridge the best parts of carrot cake and pumpkin spice into one easy muffin.
These muffins are great when pumpkin cravings hit—use them for breakfast, a snack, or to share. They freeze well, so make a batch and keep extras on hand.
Why You Will Love These Pumpkin Carrot Muffins
- Packed with flavor. The pumpkin and carrot pair beautifully, while cinnamon (or a blend of cinnamon and pumpkin pie spice) adds the warming spice you expect from fall recipes.
- Nutritious add-ins. Carrots, pumpkin, raisins, and nuts add texture and extra nutrients—an easy way to include veggies in a treat.
- Freezer friendly. These muffins freeze well in an airtight container for up to 2 months, making them ideal for batch baking.
- Meal prep friendly. Bake a batch to cover breakfasts or snacks for the week. Keep fresh at room temperature for a few days or refrigerate for longer storage.
Ingredients
- Flour: All-purpose flour works well. For gluten-free muffins, a 1:1 gluten-free flour can be substituted.
- Pumpkin: Canned pumpkin puree is convenient and consistent. Homemade pumpkin puree can be used if preferred.
- Carrot: About 1 cup shredded (roughly 1½ large carrots), packed into the measuring cup.
- Oil: Neutral oil like canola or vegetable. Melted butter can be used for a richer flavor if desired.
- Sugar and brown sugar: These muffins aren’t overly sweet; adjust sugar to taste. Light brown sugar adds depth, but dark brown works too.
- Milk: Whole milk was used here; dairy-free milks will likely work though results may vary.
- Eggs: Large eggs at room temperature give best texture.
- Baking soda & salt: Ensure baking soda is fresh for proper rise; sea salt or table salt both work.
- Spices: Cinnamon is the primary spice. For more pumpkin flavor, use half cinnamon and half pumpkin pie spice or adjust to taste.
- Vanilla: Pure vanilla extract for best flavor.
- Add-ins: Chopped pecans and raisins are suggested. Omit raisins if you prefer, or swap pecans for walnuts or almonds. Rolled oats make a nice topping.
Step-by-Step Instructions
1. Preheat and mix dry ingredients. Preheat the oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
2. Combine wet ingredients. In a separate bowl, whisk eggs, milk, oil, sugar, brown sugar, vanilla, and pumpkin until smooth.
3. Combine wet and dry. Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
4. Fold in add-ins. Gently fold in the shredded carrots, chopped pecans, and raisins (if using).
5. Fill muffin tin and bake. Scoop batter evenly into a lined or greased muffin tin, filling cups nearly to the top. Sprinkle rolled oats on top if desired. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Cooling time helps flavors set—allow muffins to cool before serving.
Notes and Pro Tips
- Swap or omit add-ins. Try shredded coconut, dried cranberries, chocolate chips, or pumpkin seeds instead of or in addition to pecans and raisins.
- Check your leavening. Fresh baking soda ensures proper rise; expired leavening can lead to flat muffins.
- Gluten-free option. Use a 1:1 all-purpose gluten-free flour blend to make this recipe gluten free.
- Dairy notes. Whole milk was used for these muffins. Dairy-free milks may work but could slightly change texture and flavor.
Other muffin recipes
- Strawberry Crumble Muffins
- Easy Cinnamon Raisin Bagels
- Blueberry Baked French Toast Muffins
- Sweet Potato Morning Glory Muffins
- Green Smoothie Muffins
- Coconut Banana Chocolate Chip Muffins
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Pumpkin Carrot Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp cinnamon (or 1/2 tbsp cinnamon + 1/2 tbsp pumpkin pie spice)
- 1/2 tsp salt
- 1 1/3 cups pumpkin puree
- 1 cup shredded carrot
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/3 cup oil
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 2/3 cup raisins (optional)
- Rolled oats for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Whisk together flour, baking soda, cinnamon, and salt in a medium bowl.
- In another bowl, whisk eggs, milk, pumpkin, oil, sugars, and vanilla until smooth. Pour into the dry ingredients and stir until just combined.
- Fold in shredded carrots, pecans, and raisins if using. Do not overmix.
- Spoon batter into greased or lined muffin cups, filling nearly to the top. Sprinkle rolled oats on top if desired.
- Bake 22–25 minutes or until a toothpick comes out clean. Cool before serving. Store at room temperature in an airtight container for 3–4 days, refrigerate up to a week, or freeze up to 2 months.
Notes
- Fresh baking soda is important for good rise—check your leavening regularly.
- To make gluten free, use a 1:1 all-purpose gluten-free flour blend.
- Whole milk was used for the recipe; dairy-free substitutes may alter texture.
Nutrition
Carbohydrates: 33 g,
Protein: 4 g,
Fat: 11 g,
Fiber: 2 g,
Sugar: 14 g
Nutrition information is an approximation.
This recipe was originally published August 2019. Photos and copy updated September 2021.