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.
PUMPKIN-CARROT MUFFINS
Ingredients
- 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
Instructions
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Preheat your oven to 350F.
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Spray a 12 count, muffin pan with non-stick cooking spray or use cupcake liners. Set aside for later.
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In a large bowl, add the pumpkin puree, eggs, olive oil, maple syrup, orange zest and grated carrot. Stir until well combined.
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In a separate, medium sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg and sea salt.
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Pour the dry ingredients into the wet ingredients and stir until combined.
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Fold in the chopped walnuts.
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Evenly spoon the batter into the muffin pan. This recipe will make 12 muffins.
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Sprinkle over the coconut sugar and pecans.
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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)
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Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling.