Pumpkin Carrot Muffins

These pumpkin carrot muffins turned out perfectly moist and so so delicious!

We’re all about pumpkin right now so I have tons of pumpkin recipes I want to test and bake up for my little guy. These were a huge hit! So moist, hidden veggies, and only 2 tbsp of maple syrup for added sweetener in the entire recipe (although I think it probably could have used 3 tbsp.) Other than that, it’s sweetened with unsweetened applesauce!

ALLERGENS

This recipe has eggs and gluten.

If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.

STORAGE

I stored these on the counter for 3 days, then froze.

To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!

TOOLS USED/RECOMMENDED

Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!

Cookie scoop – I love using this to scoop meatballs, pancake batter, and tons more. I use this thing ALL the time when cooking for my son (and just in general)

More easy and delicious recipes for your little one found here!

Pumpkin Carrot Muffins

5 from 1 vote

A delicious fall snack for toddlers with hidden veggies and low added sugar!

Print Recipe Pin Recipe

Prep Time:8 minutes mins

Cook Time:18 minutes mins

Servings: 24

Ingredients

• 1 cup pumpkin purée unsweetened
• 1/2 cup unsweetened applesauce
• 2 eggs
• 1/4 cup neutral oil like avocado, olive oil, or butter
• 1 tsp vanilla extract
• 2-3 tbsp maple syrup
• 1 cup finely grated carrot about 2 medium
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon

Instructions

• Preheat oven to 350°F (175°C). Grease or line a mini or regular muffin tin.
• In a large bowl, whisk together the pumpkin, applesauce, eggs, oil, vanilla, and maple syrup.
• Stir in the grated carrot.
• Add the AP flour, baking powder, baking soda, and cinnamon. Mix until just combined.
• Fill muffin cups to the top.
• Bake: Mini muffins: 15–18 minutes/Regular muffins: 20–24 minutes
• Use a toothpick to test for doneness.
• Let cool completely before serving or storing.

Get into the fall vibes with us and give these a try!!

This post was all about my pumpkin carrot muffins recipe.