Just when I think I’ve made every pumpkin combo baked good this Pumpkin Carrot Muffins comes along. Double the orange, double the moisture locking ingredients, double the flavor. These are super soft and moist with lots of spice. There’s subtle sweetness in the muffins with a little sugary crunch on top. Don’t buy pre-grated carrots or the muffins will be dry… but do give the carrots a little squeeze in a clean dish towel so you can get out some of that excess juice… it won’t be a lot but it will keep the muffins from being too liquidy. Bonus- these are gluten free and dairy free…. And with just the tiniest bit of oil you can feel good about pumpkin overloading.
- 3 eggs, at room temp
- 4 medium carrots, grated and squeezed of juice (final volume: 1.5 cups)
- 1.5 cups almond flour
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 0.5 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 0.75 cup canned pumpkin puree
- 0.5 cup maple syrup or honey (I did half and half)
- 2 tablespoons almond butter
- 0.5 teaspoon almond extract
- 1 teaspoon oil (melted if coconut oil)
- Optional: 1 tablespoons coconut sugar mixed with 2 teaspoons pumpkin pie spice
- Heat oven to 350 degrees F. Grease or line a 12 muffin tin.
- In a large bowl whisk together almond flour, pumpkin pie spice, baking soda, cream of tartar, cinnamon and salt.
- In a medium bowl whisk the eggs. Whisk in the pumpkin, maple syrup/honey, almond butter, oil and almond extract.
- Fold wet ingredients into dry ingredients. Fold in carrots.
- Using an ice cream scoop divide batter across the muffin tin. Sprinkle with the coconut sugar mixture.
- Bake for 30 minutes, rotating 180 degrees half way through. Use a toothpick to make sure muffins are done. Let cool 15 minutes before removing. Holds well in an air tight container.
Inspired by NomNomPaleo