CARROT AND PUMPKIN MUFFINS
A very soft textured muffin with pumpkin that goes down easy with some carrots to add some variety to this nice orange colour.
Provided by Slocan cook
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit
- Grease a 12 cup muffin pan and set aside
- In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
- Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
- Wait 5 minutes before removing muffins from pan and then put on a plate to cool.
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Debbie Duncan
[email protected]These muffins are the perfect fall treat. They're moist and flavorful, and the pumpkin and carrot flavors are perfectly balanced. I'll definitely be making these again.
Saima Bhatti
[email protected]I love that these muffins are made with whole wheat flour and honey. They're a healthier alternative to traditional muffins, but they're just as delicious.
Amir Chy
[email protected]I'm always looking for new and unique muffin recipes, and this one definitely fits the bill. The combination of carrots and pumpkin is unexpected, but it works really well. The muffins are moist and flavorful, and the spice blend is perfect.
mercy jocy
[email protected]These muffins are a great way to sneak some vegetables into your diet. They're moist and flavorful, and the kids will never know they're eating carrots and pumpkin.
Precious Ehima
[email protected]I made these muffins for my kids' school bake sale and they were a hit! They're healthy and delicious, and the kids loved them.
Ismail Bleze
[email protected]I love the combination of carrots and pumpkin in these muffins. They're moist and flavorful, and the spice blend is perfect. I'll definitely be making these again for my fall baking.
SK JUBAYER YT
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a good source of fiber and vitamin A.
Natalie O
[email protected]I'm a picky eater, but I really enjoyed these muffins. They're not too sweet and the vegetables are well-balanced. I'll definitely be adding these to my regular baking rotation.
Blake Fults
[email protected]I'm not a big fan of carrot cake, but I thought I'd give these muffins a try. I'm glad I did! They're moist and flavorful, and the pumpkin adds a nice touch. I'll definitely be making these again.
Haramcad Boy
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them. I'll definitely be making them again for my next gathering.
hikmat tareen
[email protected]These muffins are so easy to make and they're always a hit with my friends and family. I love that they're packed with veggies, too.
Cand Akram
[email protected]Meh. I followed the recipe exactly, and the muffins turned out dry and bland. I won't be making these again.
Ivory McReynolds
[email protected]I've been looking for a carrot and pumpkin muffin recipe that doesn't use refined sugar, and this one fits the bill perfectly! The muffins are moist and flavorful, and the sweetness from the vegetables is just right. I'll definitely be making these a
ige Emmanuel
[email protected]These muffins are a delicious and healthy way to start the day! I made a few modifications to the recipe, including using whole wheat flour instead of all-purpose flour and adding some chopped walnuts. They turned out perfectly and were devoured by m