Pumpkin Spice Carrot Muffins

October 16, 2017  •  Breads, Breakfast,

Fall is in full swing in Colorado, the leaves turning gorgeous colors set against the deep blue sky, and something with pumpkin spice seems perfect. I’ve been getting way more carrots from my CSA than I can possibly eat, so this was a great way to use them. You can cut this recipe in half for a smaller batch, but since muffins freeze well for a quick breakfast or mid morning snack with an espresso, I prefer to make a big batch. Hate raisins like my friend? Leave them out! Like nuts in your muffins? I don’t, but you can certainly add them!

Pumpkin Spice Carrot Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 30
  • 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
  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.


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