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These Pumpkin Carrot Muffins are cozy, moist, and just sweet enough—with a spiced and crunchy almond streusel on top that makes them extra special. The pumpkin keeps the muffins soft, while the carrots add texture and subtle sweetness. They’re great for breakfast, a snack, or a not-too-sweet dessert.
Table of Contents
Table of Contents
- Tips and Notes:
- Making the muffins
- Equipment
- Storage
- Looking for more similar recipes?
- The Recipe
Tips:
Making the muffins
- Pre-shredded carrots, or freshly grated carrots both work here. Pre-shredded carrots sometimes don’t taste as great, but it does save a step and doesn’t affect the final texture of the muffin.
- You can reduce the amount of carrots you use if you don’t want to use the full amount. Anywhere from .5 cup – 1.5 cup works. I don’t find that I taste the carrots in the muffin, so I add a good amount to pack in the veg (+beta carotene!)
- Be gentle with the batter once you add the flour. Since flour contains gluten, the more you mix the batter with the flour, the more you’re activating the gluten and the tougher the muffin will be.
- Test for doneness – Insert a knife or toothpick into the center of a muffin; it should come out clean.
Equipment
- I like use these jumbo muffin tins. This nordic ware brand is great, and they are worth the investment – these will last a lifetime!
- I use a large ice cream scoop to distribute the batter between each muffin tin. Start with one scoop, then equally divide the rest of the batter.
- If you are using large muffin tins, normal sized muffin liners are a bit small. You can cut 4” squares of parchment to act as the muffin liner. They look cute and rustic too 🙂
Storage
- If you have extras of these muffins, you can easily freeze them.
- Thaw the muffins at room temperature or in the fridge and enjoy!
- Freeze any extra streusel that you may have and this you can defrost for next time.
Other great recipes:
Recipe
Pumpkin Carrot Muffin
Equipment
- 1 muffin tin
Ingredients
Muffin batter:
- 1/2 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/3 cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1.5 cups shredded or grated carrots
Streusel:
- 3 tablespoons unsalted butter, melted
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/3 cup almonds, roughly chopped
- 1 teaspoon honey
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs, and vanilla extract.1/2 cup pumpkin puree, 3/4 cup granulated sugar, 1/3 cup oil, 2 eggs, 1 teaspoon vanilla extract
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon kosher salt
- Add the flour mixture to the wet mixture and fold until just combined. Add the carrots and fold to combine.1.5 cups shredded or grated carrots
- Line the muffin tins with parchment.
- Divide the batter evenly between 5 jumbo muffin tins (or you can divide the batter into 10 regular muffin tins) – I use ~1.5 scoops of the large size, about 1/2 cup.
- Make the streusel by mixing everything together. Top each muffin with 2-3 tablespoons of streusel.3 tablespoons unsalted butter, 1/3 cup all-purpose flour, 1/3 cup light brown sugar, 1/4 teaspoon salt, 1/3 cup almonds, 1 teaspoon honey
- Bake for 15 minutes, then rotate the muffins (if your oven is hotter in the back).
- Bake for another 15 minutes, or until a knife is inserted into the thickest part and comes out clean.
- Allow the muffins to cool, then enjoy!
Notes
This makes 5 jumbo muffins. If you are using regular sized muffin tins, bake for 18-20 minutes.
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