Pumpkin Carrot Muffins Recipe

Name: Pumpkin Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. brown sugar; 1/4 c. oil or melted butter; 1 egg; 1/2 c. pumpkin puree; 1/2 c. grated carrot; 3/4 c. all-purpose flour; 3/4 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. cinnamon; 1/4 tsp. salt; 1/4 c. mini chocolate chips; 1/4 c. raisins or currants

Servings: persons

1/3 c. brown sugar
1/4 c. oil or melted butter
1 egg
1/2 c. pumpkin puree
1/2 c. grated carrot
3/4 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. mini chocolate chips
1/4 c. raisins or currants

1
In a bowl, beat together the brown sugar, oil, egg and pumpkin puree.
2
Add grated carrot.
3
In another bowl, combine the flour, baking powder and the baking soda, cinnamon and salt.
4
Stir into the pumpkin mixture.
5
Add the chocolate chips and raisins or currants just before the batter is blended.
6
Do not overmix batter.
7
Grease muffin pans.
8
Spoon batter almost to the top of each cup.
9
Bake at 375u00b0 for 10 minutes.
10
Cool a few minutes before removing from pan.
11
Serve fresh.

480

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1/3 c. brown sugar, 1/4 c. oil or melted butter, 1 egg, 1/2 c. pumpkin puree, and more.

Yes, Pumpkin Carrot 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 Muffins

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