It’s pumpkin season! These pumpkin-carrot muffins are the perfect thing to make if you want to make your whole house smell like fall. They are simple and a great grab and go breakfast or snack with a cup of tea.
- 1 cup pumpkin puree
- 2 eggs , large
- 1/3 cup extra-virgin olive oil
- 3/4 cup maple syrup , or honey
- 1 tsp orange zest , approx. 1 orange
- 1/2 cup finely grated carrot
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1/2 cup chopped walnuts
For topping the muffins
- 1/4 cup chopped walnuts
- 3 tbsp coconut sugar , or brown sugar
Preheat your oven to 350F.
Spray a 12 count, muffin pan with non-stick cooking spray or use cupcake liners. Set aside for later.
In a large bowl, add the pumpkin puree, eggs, olive oil, maple syrup, orange zest and grated carrot. Stir until well combined.
In a separate, medium sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg and sea salt.
Pour the dry ingredients into the wet ingredients and stir until combined.
Fold in the chopped walnuts.
Evenly spoon the batter into the muffin pan. This recipe will make 12 muffins.
Sprinkle over the coconut sugar and pecans.
Place in your preheated oven for 20-25 minutes or until a tooth pick inserted in the center comes out clean. (Mine took exactly 23 minutes in my oven)
Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling.