Best 5 Healthy Pumpkin Carrot Raisin Muffins Recipes
Indulge in a delightful journey of flavors with our pumpkin carrot raisin muffins, a symphony of wholesome ingredients that will tantalize your taste buds. These muffins are not just a culinary treat but a nourishing delight, crafted with the goodness of pumpkin, carrots, and plump raisins. Each bite offers a burst of natural sweetness, complemented by a medley of warm spices. Perfect for a nutritious breakfast, a wholesome snack, or a sweet treat, these muffins are an ode to healthy indulgence. Dive into the delightful world of pumpkin carrot raisin muffins, where every bite is a celebration of wholesome flavors.
In addition to the classic pumpkin carrot raisin muffins, our article also offers a delightful twist with our gluten-free and vegan pumpkin carrot raisin muffins, a delectable option for those with dietary restrictions. We've also included a delectable sugar-free pumpkin carrot raisin muffins recipe, catering to those seeking a guilt-free indulgence.
All of our recipes are meticulously crafted to ensure they are not only delicious but also packed with nutrients. With detailed instructions and helpful tips, we guide you through the baking process, ensuring you create perfect muffins every time. So, embark on this culinary adventure, embrace the flavors of pumpkin, carrots, and raisins, and let your taste buds rejoice in the goodness of our healthy pumpkin carrot raisin muffins.
HEALTHY PUMPKIN MUFFINS
Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Baked Good
Time 33m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Nutrition Facts : ServingSize 1 muffin, Calories 190 calories, Sugar 8.7 g, Sodium 220.3 mg, Fat 7.2 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 27 g, Fiber 3.5 g, Protein 3.8 g, Cholesterol 31 mg
PUMPKIN RAISIN MUFFINS
Healthy Pumpkin Raisin Muffins - a fall-inspired muffin recipe with pumpkin, walnuts, raisins, pumpkin spice AND it's whole grain! A great on-the-go fall breakfast.
Provided by The Crooked Carrot
Categories Breakfast
Time 45m
Number Of Ingredients 19
Steps:
- Preheat: Set oven to 350 degrees F. Grease muffin tin and set aside.
- Combine dry ingredients: In a medium bowl, combine flour, flax, bran, baking powder, baking soda and spices.
- Combine wet ingredients: In a large bowl, combine pumpkin, eggs (whisk with pumpkin), honey, maple syrup, oil and milk.
- Mix ingredients: Add dry ingredients to bowl of wet ingredients 1/3 at a time, stirring between additions (be sure not to over mix). Fold in raisins and walnuts.
- Bake: Spoon the batter evenly into each cup, filling each one all the way to the top. Bake for 22-28 minutes or until an inserted toothpick comes out clean. Let cool for at least 5 minutes. Enjoy!
Nutrition Facts : Carbohydrate 33 g, Protein 5 g, Fat 10 g, SaturatedFat 1.25 g, Cholesterol 13 mg, Sodium 255 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
HEALTHY PUMPKIN CARROT RAISIN MUFFINS
Pumpkin pie flavor, moist muffin, nutrient-rich! I have successfully adapted this gluten free (rice flour/potato starch 50/50, gluten free oats, plus 1 tsp guar gum). No added sugar and you won't miss it!
Provided by vanettenk
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix oats, spice, powder, soda and salt in one bowl.
- In another bowl, combine pumpkin, milk, egg and extract.
- Combine 2 bowls and add in carrot and raisins.
- Bake at 350 for about 20 minutes or until firm on top.
CARROT RAISIN MUFFINS
Patti Wolfe Bailey of Chanute, Kansas shares these moist muffins that are full of sweet raisins and carrots. "My husband likes them at breakfast along with his cereal," she notes.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PUMPKIN RAISIN MUFFINS
A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes. I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.
Provided by Judy from Hawaii
Categories Quick Breads
Time 45m
Yield 36 muffins
Number Of Ingredients 11
Steps:
- Mix oil& sugar.
- Add eggs& pumpkin.
- Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
- Stir in raisins.
- Pour into greased muffin tins& bake at 350 degrees for 30 minutes.
Tips:
- For a sweeter muffin, use more raisins or add a tablespoon of honey to the batter.
- If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger.
- To make the muffins gluten-free, use gluten-free flour.
- For a vegan version of the muffins, use flax eggs instead of chicken eggs.
- Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These healthy pumpkin carrot raisin muffins are a delicious and nutritious snack or breakfast option. They are packed with wholesome ingredients like pumpkin puree, carrots, raisins, and oats. They are also low in fat and sugar, and they are a good source of fiber and vitamins. Whether you are looking for a healthy snack for your kids or a quick and easy breakfast to grab on the go, these muffins are a perfect choice.
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