Best Too Easy Pumpkin Carrot Cake Muffins Recipes
PUMPKIN CARROT MUFFINS RECIPE
Moist Pumpkin Carrot Muffins are an absolute treat to make. A pumpkin spice carrot muffin perfect for fall.
Provided by Kelsey Apley
Categories Desserts
Time 28m
Number Of Ingredients 14
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
EASY PUMPKIN MUFFINS
These muffins are adapted from my popular pumpkin crumb cake muffins and aren't quite as sweet, making them the perfect "anytime" treat during the fall season. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. No mixer required!
Provided by Sally
Categories Muffins
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
CARROT AND PUMPKIN MUFFINS
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
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.
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