Healthy Pumpkin Carrot Muffins
Prep time: 
Cook time: 
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Serves: 12
Healthy Pumpkin Carrot Muffins. Made with whole wheat and without refined sugar or processed oils. Delicoius and moist, you can feel good about eating them or making them for your entire family!
  • ¾ cup pumpkin (not pumpkin pie mix!)
  • 4 medium carrots, peeled
  • 1½ cup whole wheat flour
  • 3 eggs, at room temperature
  • 1 TBSP coconut oil, melted and cooled
  • 2 TBSP almond butter
  • ½ cup pure maple syrup (or sub honey)
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  1. Preheat oven to 350 degrees. Take out eggs.
  2. Line muffin tin, or heavily grease using additional coconut oil (I recommend using liners or silicone cups).
  3. Grate carrots (or chop in food processor). Place grated carrots in cheesecloth or thin dish towel and squeeze out all liquid. Then lay out flat to continue drying.
  4. Mix flour, baking soda, salt, and seasonings in medium bowl.
  5. Beat eggs in separate medium bowl. Add in maple syrup, pumpkin, almond butter, and coconut oil. Make sure coconut oil is room temperature or your mixture become lumpy.
  6. Pour wet ingredients into dry. Fold in carrots. Stir to evenly combine.
  7. Scoop batter into muffin tin. Should make 12 muffins, unless you want them smaller.
  8. Bake at 350 degrees for about 30 minutes, or until inserted toothpick comes out clean.
  9. Serve warm with butter. Store leftovers in air-tight container.
  10. Enjoy!
Recipe by Eat Clean with Kate at