Pumpkin Spice Carrot Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 30
Ingredients
  • 2 cups flour
  • 2 cups whole wheat flour
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground mace
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1½ cups plain yogurt (I like to use Noosa, but use what you like)
  • ½ cup canola or olive oil
  • ½ cup milk (I used skim but use whatever you like)
  • 2 large eggs
  • 1 stick butter, melted
  • 1 cup raisins
  • 4 cups grated carrots
Instructions
  1. Line muffin tins with re-usable muffin liners or paper liners (I got 30 from this recipe).
  2. Store together the flours, sugar, spices, baking powder, baking soda, and salt; set aside.
  3. Whisk together the yogurt, oil, milk, eggs and butter until well combined. Stir into the dry ingredients, and then fold in the raisins and carrots.
  4. Spoon batter into muffin tins and bake at 375 degrees until a toothpick inserted into the center comes out clean, about 20-22 minutes. Serve warm or cool on a baking rack and store muffins in a covered container or plastic bag in the freezer.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2017/10/pumpkin-spice-carrot-muffins/