Pumpkin Carrot Muffins


4.2 of 5 (20)
editors choice
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 166.2
  • Total Fat: 5.8 g
  • Cholesterol: 36.1 mg
  • Sodium: 22.9 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.4 g

View full nutritional breakdown of Pumpkin Carrot Muffins calories by ingredient


Introduction

These muffins make it easy to eat your veggies. I grate the carrots really fine and the kids don't even notice they are there. These muffins make it easy to eat your veggies. I grate the carrots really fine and the kids don't even notice they are there.
Number of Servings: 6

Ingredients

    1/2 cup pumpkin
    1/3 cup brown sugar
    2 tbsp oil
    1 egg, beaten
    1/2 cup grated carrots
    3/4 cup whole wheat flour
    1/4 tsp salt
    1/2 tsp cinnamon
    1/2 tsp baking soda
    1 tsp baking powder

Directions

Beat together pumpkin, brown sugar, oil and egg.
Add in carrots.
In a separate bowl, blend together flour, salt, soda, baking powder and cinnamon.
Add to the pumpkin mixture.
Fill muffin tins about 2/3 full.
Bake at 375 degrees for 10-14 minutes. Makes 6 muffins.


Number of Servings: 6

Recipe submitted by SparkPeople user RCWILKINSON.

Member Ratings For This Recipe


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    Incredible!
    2 of 2 people found this review helpful
    I made these muffins added about 1/4 cup of raisins, baked them at 350 for about 30 minutes, and they were incredible, delicious and moist. I will definitely make them again. - 10/2/07


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    Very Good
    1 of 1 people found this review helpful
    Because they won't "rise" a lot, make sure you bang your pan down to level out the muffin mix. I substituted brown sugar for the brown sugar Splenda mix to save some calories. They were very good! Thanks! - 11/9/08


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    Very Good
    1 of 1 people found this review helpful
    Great as a breakfast food. I added a couple tablespoons of flax seed just to make it just that more healthy!! - 1/26/08


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    O.K.
    1 of 1 people found this review helpful
    My muffins didn't rise well, and it was hard to get them cooked through. They are healthy, but not quite as sweet as I like my muffins to be. - 3/21/07


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    O.K.
    1 of 1 people found this review helpful
    I agree, cooking time was off on recipe. I thought they were okay, but probably wouldn't make them again. - 3/19/07


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    Very Good
    1 of 1 people found this review helpful
    Very tasty! But we cooked them longer than the recipe says and at a little higher temperature. - 3/17/07


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    Very Good
    1 of 1 people found this review helpful
    Good recipe, the wife cooked our second batch at 350 for 35 min. mmmmmm. - 3/13/07


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    Very Good
    1 of 1 people found this review helpful
    I tried this recipe over the past weekend with organic whole wheat flour and it took much longer than 10-14 minutes to cook. At 20 minutes it was still not cooked all the way. It probably would have been great if I left it in there longer. - 3/12/07


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    Incredible!
    These are really good . Made them into mini muffins as hubby is truck driver and when he is driving it is a little easier for him. - 9/18/19


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    Incredible!
    Wonderful flavor and texture! I added some pecans because my husband loves anything with nuts, so this helped him "eat his veggies." - 1/22/14


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    This is an awesome recipe. My 4 yo and I made it together. Came out great. We're thinking of making a pastry-in-a-can with this. Thanks a lot. I've seen a lot of people commenting on cooking time. Ours was fine at 375. I used WW pastry flour as I prefer it when baking. That might make a difference. - 11/11/13


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    Incredible!
    I just made this. it was dense but delicious. i used one mashed banana instead of egg and only 1T of oil rather that 2. The 1/2 cup of carrot i used was left overs from my juicer so there was nearly no moisture in them. It was nice and moist when all finished. baked 350 for 25 min. loved this!!! - 11/20/12


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    Incredible!
    These are wonderful! A nice afternoon snack! - 1/19/12


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    Incredible!
    I have made these twice now & LOVE them! The first time I followed the recipe exactly - the 2nd time I used 1/2 cup carrot & 1 1/2 cup pumpkin (doubling the recipe) because that is what I had. They were DELICIOUS!! The only problem I have is keeping them around - they go fast!! - 5/21/11


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    Very Good
    These were good. I used a small muffin pan and it still needed 20mins. - 4/18/10


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    0 of 2 people found this review helpful
    I haven't made this yet but I plan to some time today, I don't have any whole wheat flour though...I wonder what the difference in the Nutrients value will be....oh well, lol. - 1/2/08


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    Incredible!
    0 of 1 people found this review helpful
    excellent taste, not too sweet, was a great hit at my daughters squadron - 10/22/07


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    Very Good
    0 of 1 people found this review helpful
    Loved this! Even my picky teenager loved them. - 3/14/07


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    Very Good
    0 of 1 people found this review helpful
    Super recipe! I always have mashed cooked pumpkin in the freezer from our jack-o-lantern and will be making these often! - 3/7/07