Carrot And Pumpkin Muffins Recipes

PUMPKIN CARROT MUFFINS RECIPE

Pumpkin Carrot Muffins Recipe image

Moist Pumpkin Carrot Muffins are an absolute treat to make. A pumpkin spice carrot muffin perfect for fall.

Provided by Kelsey Apley

Time 28m

Number Of Ingredients 14

Ingredients

1 large egg
3/4 cup Pumpkin Puree
1/3 cup granulated sugar
1/3 cup light brown sugar
1/3 cup vegetable or canola oil
1/4 cup sour cream
1 cup shredded carrots
1/4 cup raisins
1 tablespoon vanilla
2 tablespoons pumpkin spice
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup pecan (chopped)

Steps:

Preheat oven to 350 degrees. Then, you want to add in your egg, sugars, pumpkin spice, oil, sour cream, and vanilla. Blend until creamed.
Then add in your pumpkin puree and blend again.
Now you will add in your dry ingredients the flour, soda, and baking powder. Once blended, then fold in the pecans, shredded carrots, and raisins.
Spoon muffins batter into lined muffin tin. Bake for 15-18 minutes or until muffins is cooked through.

Nutrition Facts : ServingSize 1 g, Calories 169 kcal, Carbohydrate 27 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 91 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 4 g

CARROT AND PUMPKIN MUFFINS

Carrot and Pumpkin Muffins image

A very soft textured muffin with pumpkin that goes down easy with some carrots to add some variety to this nice orange colour.

Provided by Slocan cook

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup pumpkin puree
1 cup carrot, grated
1/2 cup granulated sugar
2 eggs
1/4 cup canola oil
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees Fahrenheit
Grease a 12 cup muffin pan and set aside
In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
Wait 5 minutes before removing muffins from pan and then put on a plate to cool.

TOO EASY PUMPKIN CARROT CAKE MUFFINS

Too Easy Pumpkin Carrot Cake Muffins image

This is a recipe for yummy muffins that I found in Woman's World magazine. I made them last fall and my TOPS (Take Off Pounds Sensibly) group loved 'em!

Provided by CallMeBubbles

Categories Quick Breads

Time 23m

Yield 24 serving(s)

Number Of Ingredients 3

Ingredients

1 (18 1/4 ounce) box carrot cake mix
15 ounces pumpkin puree (not pie filling)
3 eggs

Steps:

Heat oven to 350 degrees.
Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
Pour into 24 paper lined muffin cups. Bake 18 minutes.
***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
***Can substitute spice cake mix for the carrot cake mix.

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