Healthy Carrot Pumpkin Muffins
Enjoy this delicious Fall recipe for healthy carrot pumpkin muffins. Made with whole wheat flour and without butter or refined sugar.
Hello There! Fall is officially here (in the Northern Hemisphere) and it’s going to snow this weekend where I live. Arggghhh…
Anyway, as soon as cooler weather hits, I go straight into cozy-mode and start cooking/baking:
What’s better than to start off with an easy pumpkin muffin dessert!
These Healthy Carrot Pumpkin Muffins are full of delicious autumn flavours including two of my favourite warming spices: ground cinnamon and ginger.
The savoury notes of pumpkin puree and grated carrots are sweetened with rich pure maple syrup (no refined sugar in this recipe), no butter, and there is whole wheat flour instead of all-purpose.
The whole wheat flour gives the muffins a light wheat flour and has more fiber and iron (and other nutrients) than regular white flour too.
Overall, these muffins are tender, tasty, spiced, and not-too-sweet! A perfect easy-to-make treat for Fall!
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.
Want More Easy Muffin Recipes? Check Out These Fall Favourites!
- Easy Carrot Pineapple Muffins
- Pumpkin Chocolate Chip Whole Wheat Muffins
- Crunchy Top Cinnamon Pecan Applesauce Muffins
- Pumpkin Cream Cheese Muffins
These Carrot Pumpkin Muffins are:
- Delicious: These muffins are lightly spiced with cinnamon and ginger and are not-too-sweet.
- Soft and fluffy: The texture is pleasing and easy to eat. The added pumpkin seeds on top add a little crunch too.
- Refined sugar-free and healthier than regular muffins: It’s sweetened by maple syrup and uses whole-wheat flour instead of all-purpose flour.
- Full of simple ingredients: Most ingredients are baking staples or are (likely) easily found at the grocery store.
- Easy to put together: It takes around 15 minutes to prepare and requires no electric mixer or food processor. Just a couple bowls, a whisk, and spatula (and of course, a hot oven) is needed.
- Scalable: This recipe can be halved, doubled, or more to make as much as you want.
- Portable: So easy to pack up and take on-the-go. I like using a durable sealed container, so they don’t squish during travel.
- Sharable: Bring it to work, serve it a party, or share it with your friends and family.
Did you make this muffin recipe? If you did, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. I’d love a picture!
- 1½ cups whole wheat flour
- 1 cup raw grated carrots
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- 2 cups pure pumpkin puree
- ½ cup pure maple syrup
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Topping: ¾ cup pumpkin seeds (optional)
- Preheat the oven to 350 degrees F. Line or grease a large muffin pan.
- In a large bowl, whisk together the dry ingredients: flour, grated carrots, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
- In another bowl, whisk together the wet ingredients: pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until combined together.
- Using a spatula, fold the wet ingredients into the dry until the ingredients are just combined (no dry ingredients are visible).
- Scoop into the muffin cups, filling each ¾ full. Top with pumpkin seeds if you like (pressing the seeds down gently).
- Bake for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy!
Nutritional information represents one muffin (including pumpkin seeds) for a total of 18 muffins.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 117 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 21mg Sodium: 145mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 3g