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I love fall. If you’ve been around me or this blog for a hot minute then you know this about me. I could bake all day, every day, testing out autumnal recipes. The ingredients like pumpkin and cinnamon and molasses that remind of my favorite season are just irresistible.
This is the first muffin recipe I’ve shared here on the blog and, to be honest, it even surprised me. These pumpkin spiced carrot muffins give you all the delightful flavor of pumpkin, without a ton of sweetness. There’s also a slight hint of crunch among the vast moisture provided by both the carrots and the pumpkin.
In essence, it’s a mouthful of fall. It reminds me of crisp evening sunsets, Sunday football games, sweater weather, and everything else I love about autumn. Even though it is beyond blazing hot here in good ole Florida, these transport me to a chillier time of year.
Low Sugar Options
I would have liked to do a flourless and low sugar muffin in order to comply with my current diet, but the flour had to be added. However, I wanted a way to keep the sugar on the lower side, and so I added the processed carrots since they tend to add sweetness in recipes.
It worked. The muffins aren’t too sweet, but just sweet enough to please my palette. If you want something on the sweeter side, you can add a quarter cup more sugar. But I definitely suggest you give this recipe a try before adding any further sugar.
Additionally, the granola has some sugar in it. I used Bear Naked Maple Pecan Granola (one of my favorites!) with the additinal brown sugar and pecans. It makes for a tasty topping, but also has added sugar that you may not want.
Instead you can try just a plain granola. Or you can use oats, pecans, and about a teaspoon of coconut oil. Or you can experiment with your own mixture. Baking is about having fun, so have fun with it!
These pumpkin spiced carrot muffins are a delightful addition to any breakfast. Pair with an omelette, some fruit, and a cup of Java Momma and you’ve got a hearty and healthy breakfast. Wrap one up and take it as a mid-morning snack. Or freeze some of them and pull out for the next morning.
For another fun breakfast side, try out these Cinnamon Roll Breakfast Tarts, good for hanging around the house or taking on the go!
How do you feel about pumpkin? Does it also make you think of fall?
Pumpkin Spiced Carrot Muffins
- ½ cup AP flour sifted
- ½ cup whole wheat flour sifter
- ½ tsp cinnamon
- 1 Tbsp pumpkin pie spice
- ½ tsp baking soda
- 1 tsp baking powder
- ⅛ tsp salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 3 oz carrots about 1 cup
- 2 large eggs
- 1 ½ tsp vanilla extract
- ⅓ cup coconut oil liquid
- ½ cup granola
- 1 Tbsp light brown sugar
- ¼ cup pecans
- Preheat oven to 350°F. Spray a muffin pan and line each cup with a paper liner.
- Place granola, brown sugar, and pecans in a food processor. Pulse briefly in order to get a finer, more even grind on the granola mixture. Put in a bowl and set aside.**You can use a food processor for a finer granola mixture, or you can mixer together with a spoon in a bowl for a coarser mixture.
- Rinse and peel carrots ( I used baby carrots) and place in food processor. Process until carrots are finely broken down. Set aside.
- In a large bowl, sift together both flours, baking soda & powder, cinnamon and pumpkin pie spice. Whisk in sugar and salt then make a well in the middle.
- Put eggs, vanilla, pumpkin puree, carrots, and coconut oil in the middle of the dry ingredients. Whisk everything together. Sprinkle 3 Tbsp of the granola mixture into the mixture and whisk until distributed.
- Fill muffin liners about ⅔ full of batter. Sprinkle granola mixture on top of each muffin. Carefully press the granola into the top of the batter so it will stick to the baked muffins.
- Bake muffins for 24-28 minutes, or until a toothpick inserted comes out clean.
- Cool at least 10 minutes before serving.
- Muffins should keep in a loosely covered container in the refrigerator for about 5 days.
- If you want these on the sweeter side, add a quarter cup of sugar to the muffins. You can omit the carrots if you add extra sugar.
- To make the granola lower sugar, use plain oats and pecans with a touch of coconut oil.