Pumpkin Carrot Cake Muffins Recipe

Name: Pumpkin Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed brown sugar; 10 tablespoons butter, softened; 1 1/3 cups vanilla yogurt; 2 cups pumpkin puree; 2 large eggs; 4 tablespoons orange juice; 3 teaspoons vanilla; 2 1/2 cups carrots, grated; 2 cups whole wheat flour; 2 cups all-purpose flour; 1/2 cup flax seed; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1/2 teaspoon allspice

Servings: persons

1 cup packed brown sugar
10 tablespoons butter, softened
1 1/3 cups vanilla yogurt
2 cups pumpkin puree
2 large eggs
4 tablespoons orange juice
3 teaspoons vanilla
2 1/2 cups carrots, grated
2 cups whole wheat flour
2 cups all-purpose flour
1/2 cup flax seed
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice

1
Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
2
Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
3
In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
4
Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
5
Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
6
Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.

1432

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup packed brown sugar, 10 tablespoons butter, softened, 1 1/3 cups vanilla yogurt, 2 cups pumpkin puree, and more.

Yes, Pumpkin Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Carrot Cake Muffins

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