Pumpkin-Carrot Muffins

Recipe for Category Baked Goods

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Contributed by (Recipe adapted from “Healthy Child” at www.healthychild.com)


1 large Egg
2 Tbs Oil
1/2 C mashed Pumpkin
1 C finely grated Carrot (1 large carrot)
1 C Milk (dairy or non)
1 tsp Vanilla extract
2 C Whole wheat pastry flour
2/3 C Sugar or Sucanat (unrefined cane juice extract)
1/2 tsp Salt
1 Tbs Baking powder
1 tsp Cinnamon
1/4 C Currants
1/3 C chopped Walnuts
Vegetable cooking spray


Preheat oven to 375°F. Spray muffin tins with cooking spray. In a medium bowl, beat the egg. Add the oil, pumpkin, carrots, vanilla and soymilk. Stir well to combine. In a large bowl, thoroughly combine the whole wheat pastry flour, salt, baking powder and cinnamon. Stir in currants and walnuts. Fold the wet ingredients into the dry ingredients until just combined. Spoon the batter into the muffin tins until 2/3 full. Bake for 20 to 25 minutes until a tester comes out clean. Remove from the oven. Let cool in the tin for 5 minutes, then remove to rack to cool.

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