Can I use canned pumpkin pie filling instead of pumpkin puree in carrot pumpkin muffins?

No, pumpkin pie filling already contains sugar and spices that would throw off the balance of the recipe. Stick with plain pumpkin puree for best results.

How finely should I grate the carrots for carrot pumpkin muffins?

Use the medium holes on your box grater. Too fine and the carrots will disappear into the batter; too coarse and they may not cook through properly.

Can I make these carrot pumpkin muffins with almond flour?

A complete substitution may result in dense muffins. You can replace up to 1/3 of the all-purpose flour with almond flour for extra protein and a nutty flavor.

Why did my muffins sink in the middle?

Muffins may sink if underbaked, if the oven door is opened too early, or if there is too much leavening. Always check your baking powder and soda are fresh.

Can I make mini carrot pumpkin muffins instead?

Absolutely! Use a mini muffin tin and reduce the baking time to 12–15 minutes. This recipe will make about 36 mini muffins — great for kids or parties.

Carrot Pumpkin Muffins That Will Change Your Fall Baking Forever 2025

Name: Carrot Pumpkin Muffins That Will Change Your Fall Baking Forever
Prep time: 15 min
Cook time: PT-488156H37M54S
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 3/4 cup brown sugar, packed; 1/2 cup granulated sugar; 3 large eggs; 1 cup pumpkin puree; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 2 cups grated carrots; 1/2 cup chopped walnuts (optional); 1/2 cup raisins (optional)

Carrot Pumpkin Muffins That Will Change Your Fall Baking Forever

Print Recipe

These carrot pumpkin muffins are the perfect fusion of fall flavors — moist, warmly spiced, and naturally sweet from carrots and pumpkin. Great for busy mornings, meal prep, or cozy weekend brunches.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 20–22 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snacks
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup brown sugar, packed
1/2 cup granulated sugar
3 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a medium bowl, whisk together brown sugar, granulated sugar, eggs, pumpkin puree, oil, and vanilla until smooth.
Pour wet ingredients into dry and stir gently until just combined. Fold in grated carrots, and optional walnuts and raisins.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or cool.

Notes

For a healthier version, use half whole wheat flour, reduce sugar by 25%, or fold in unflavored protein powder. These muffins freeze well and make excellent grab-and-go breakfasts.

Nutrition

Serving Size: 1 muffin
Calories: 245
Sugar: 19g
Sodium: 210mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: carrot pumpkin muffins, fall muffins, healthy muffins, pumpkin breakfast, grab and go muffins

Find it online: https://harmonymeal.com/carrot-pumpkin-muffins/