Pumpkin Carrot Muffins
Tender and moist Pumpkin Carrot Muffins with apples, walnuts and a sandy crumb topping, they are perfect for breakfast or dessert.
Pumpkin Carrot Muffins are perfect to make in the autumn and fall months when pumpkin puree is in season. These muffins are soft and tender, but also very moist, even several days after baking them.
I created this recipe to be a combination of pumpkin muffins with a twist on morning glory muffins. They are a combination of so many ingredients that are in season in the glorious autumn months. The addition of the grated carrots, grated apple, applesauce and walnuts definitely gives them more texture and crunch. The buttery crumb topping pairs really well with the muffins and gives them an iconic “bakery” touch.
You can also add some chocolate chips, raisins or other dry fruits, grated coconut flakes and use any kind of nuts instead of the walnuts to customize these muffins to your taste.
They are so simple to prepare, no mixer required, and I love how soft they stay even a few days after baking them.
Ingredients for Pumpkin Carrot Muffins
- all purpose flour
- granulated sugar and brown sugar – use both of the sugars will help to give the muffins the perfect balance of texture, brown sugar makes them more moist and the granulated sugar helps to keep them from spreading too much. If you like your baked goods to be on the sweeter side, add more sugar, because I prefer bakes goods to be less sweet.
- baking powder, baking soda, salt
- ground cinnamon will give the muffins a mild flavor. You can also add grated nutmeg and allspice if you want them to have more of a pumpkin pie flavor, or use pumpkin pie spice instead to give you all 3 flavors.
- pumpkin puree – I used canned pumpkin puree, not pumpkin pie filling. You can also cook your own pumpkin and mash it up. You can also use butternut squash puree instead of the pumpkin puree.
- applesauce – this is another secret ingredient to make the muffins moist and tender.
- grated carrots – Grate the carrots and the apple on the fine holes of a box grater.
- grated apple – any apples will work in this recipe. You can peel the apple of leave the skin on, it’s up to you.
- walnuts – you can use any nuts that you like instead of walnuts or even omit the walnuts.
- oil – any neutral flavored oil will work in this recipe: grape seed oil, avocado oil, vegetable oil, coconut oil, etc.
- Other options – raisins, dry cranberries, coconut flakes, chocolate chips or chocolate chunks.
- eggs – I use large eggs.
- vanilla extract
- Crumb topping – all purpose flour, granulated and brown sugars, salt, butter
How to Make Pumpkin Carrot Muffins:
- In a medium bowl, combine all the dry ingredients – flour, sugars, baking powder, baking soda, salt and cinnamon. Whisk to combine.
- In a large bowl, combine all the wet ingredients – the pumpkin puree, applesauce, grated carrots, grated apple, oil, eggs and vanilla. Whisk to combine.
- Be sure to grate the carrots and apple on the fine holes of the box grater, not the large or they won’t bake through.
- Add the dry ingredients to the wet ingredients and mix to combine, just until the flour is incorporated.
- Do no over mix. Add the walnuts and mix them in gently. If you want to add in any other things, like raisins, chocolate chips or coconut flakes, add them in at this point too.
- Distribute the batter among the baking cups in a lined muffin pan. I really like using parchment liners because they don’t stick to the muffins.
- Finally, make the crumb topping. In a medium bowl, combine all the crumb topping ingredients just until you have a crumb mixture. Sprinkle the crumb topping over the muffins.
- Bake the muffins the preheated oven until baked through.
Storing and Freezing the Muffins:
These muffins are incredibly tender and soft when you eat them still warm, but they will also stay tender for a few days. Store them at room temperature, covered with a clean kitchen towel, for about 3 days.
Muffins freeze beautifully. Store them in an airtight container or in a freezer bag for up to 3 months.
Pumpkin, Carrot and Apple Crumb Muffins
Tender and moist pumpkin muffins with carrots, apples, walnuts and a sandy crumb topping, they are perfect for breakfast or dessert. This is a wonderful recipe for fall, using many ingredients that are in season – pumpkin, apples, walnuts and carrots.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 16–18 muffins 1x
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/8 teaspoons salt
- 1/2 – 1 teaspoons ground cinnamon
- 3/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup applesauce
- 1 1/2 cups grated carrots (3–4 carrots)
- 1 large apple, grated (about 1/2–2/3 cup grated apple)
- 1/2 cup oil (grapeseed, avocado, coconut oil, etc.)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts, optional
Crumb Topping:
- 1/2 cup all purpose flour
- 1 Tablespoon brown sugar
- 1 Tablespoon granulated sugar
- 1/4 teaspoon salt
- 4 Tablespoons butter, softened
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line 16-18 muffin pans with cupcake liners.
- In a medium bowl, combine the flour, sugars, baking powder, baking soda, salt and cinnamon. Mix to combine.
- Grate the carrots on the fine holes of a box grater. You need 1 1/2 cups of grated carrots for the batter. Grate the apple on the same fine holes of the box grater. The apple measurements don’t have to be as exact as the carrots – 1 large apple will be good, about 1/2 – 2/3 cups of grated apple.
- In a large bowl, combine the pumpkin puree, applesauce, grated carrots, grated apple, oil, eggs, and vanilla and mix until evenly combined.
- Add the dry ingredients to the wet ingredients and mix until all the flour is incorporated. Do not over mix. Stir in the walnuts.
- Portion out the batter among the lined baking cups of the muffin pan. You should have 16-18 muffins.
- In a medium bowl, combine all the ingredients for the crumb topping, using a fork or your hands to combine, until crumbs form. Spoon over the tops of the muffins.
- Bake in the preheated 400 degrees Fahrenheit oven for 10 minutes, then reduce the heat to 350 and continue baking until the muffins are baked through completely, about 8-10 minutes.
- Cool for 5 minutes, then remove the muffins from the muffin pan and continue cooling on a wire rack.
- Store the muffins at room temperature for about 3 days. You can also freeze the muffins for up to 3 months.
Notes
Other Options:
Use pumpkin pie spice instead of the cinnamon or add some grated nutmeg and allspice in addition to the cinnamon to give it more spicy flavor.
Add chocolate chips, chocolate chunks, grated coconut flakes, raisins or other dry fruit in addition to the walnuts. Use any type of nuts in a addition or instead of the walnuts.
Muffins freeze really well for up to 3 months.
11 Comments
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Anastasiya Novik
Hi,
These muffins look interesting. How would I make my own pumpkin purée? Actually I would want to make it out of butternut squash, I always have it on hand.
Thanks in advance.
olgak7
Absolutely. Just use the same amount as you would the pumpkin puree.
Vita G
I made these couple days ago and our whole family enjoyed them! Perfect combination of ingredients and so delicious. I added melted coconut oil to mine and they turned out to be the softest, fluffiest muffins I’ve ever tried. Thanks Olga!
Haley
Hi Olga,
What could I use to substitute the apple sauce? I’m out of apple sauce and not able to go to the store currently!
Vita G
I made these couple days ago and out whole family enjoyed them! Perfect combination of ingredients and so delicious! I added melted coconut oil to mine and they turned out to be the softest, flufiest muffins I’ve ever tasted! Thanks Olga!
Haley
Hi, Olga, what could I use to substitute the apple sauce? I’m out of this ingredient!
Thank you 🙂
olgak7
Hi Haley,
You can use more pumpkin puree instead of the applesauce.
Virginia
Hi Olga, these sound delicious! I noticed that when it says “these store for ….days” the number of days is missing. How long do these keep for once baked? Thanks!
olgak7
So sorry about that, Virginia! I don’t know how that happended:). I fixed it in the recipe card. You can store the muffins at room temperature for about 3 days or freeze them for up to 3 months.
Jo
Hi, is it possible to substitute all the flour for oat flour? Can’t do gluten but no gluten free flour on hand!
olgak7
I have never experimented making this recipe with oat flour, Jo, so I am not sure if it would work well or not.