Whole Wheat Pumpkin Carrot Muffins

These Pumpkin Carrot Muffins are full of fiber and made with whole wheat flour, pumpkin puree, shredded carrots, maple syrup and fall spices and are ready in only 30 minutes!

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Muffins are my favorite form of meal prep and self care. I put some nice music on while I bake on Sundays, and these are great for snacks, breakfasts on the go and between sports.

Plus, healthy muffins are the perfect size – eat one with something else, or eat a few!

In the fall, there are so many delicious muffin choices! Lately, I’ve relied on these carrot pumpkin muffins, but we also love pumpkin zucchini muffins, beet chocolate muffins and sweetpotato apple muffins.

Why the Dietitian Mom Loves this Recipe

“The carrots and pumpkin add some nice natural sweetness as well as ample nutrition. These are great for rushing out the door!”

Why You’ll Love Pumpkin Carrot Muffins

• High in fiber and antioxidants – Pumpkin and carrots are both high in antioxidants, and good sources of Vitamins A and C, and fiber.
• Great for on the go– Whether you need toddler snacks or snacks for athletes, these muffins have carbs, fat and protein!
• Easy for meal prep– These are ready in just 30 minutes!

Simple Ingredients

Gather what you need to make these. Here are some key notes.

• pumpkin puree – Not pumpkin pie puree. Mashed sweetpotato is a good alternative!
• shredded carrots – I just use my box grater to shred carrots to save some time. You can also buy pre-shredded!
• maple syrup – You can use less/more of the maple syrup depending on your preferred level of sweetness.

How to Make Fluffy Carrot Pumpkin Muffins

Get these babies ready for the oven!

Mom Prep Tips

As a mom of four, here are some of my expert time-saving tips!

• Just buy the pre-shredded carrots to save some of the prep time!
• Use any leftover pumpkin puree in chickpea pumpkin blondies or these quick no bake pumpkin cookies.
• Make 2-3 batches of these and freeze for later! I love to freeze in stasher bags because there’s no plastic and you can grab them individually!

Servings 12 muffins

Healthy Whole Wheat Pumpkin Carrot Muffins

Sarah Schlichter, MPH, RDN

These Pumpkin Carrot Muffins are full of fiber and made with whole wheat flour, pumpkin puree, shredded carrots, maple syrup and fall spices and are ready in only 30 minutes!

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Ingredients  

1x2x3x

• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup pumpkin puree
• ¼ cup shredded carrot
• 2 eggs
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup melted coconut oil, cooled

Instructions 

1. Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
2. In a large bowl, mix dry ingredients (white whole wheat flour, baking soda, salt, cinnamon, and nutmeg).
3. In a separate bowl, combine pumpkin, carrots, eggs, maple syrup, vanilla extract and coconut oil.
4. Combine the flour mixture with the pumpkin mixture.
5. Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Enjoy! Great to pair with peanut butter or jelly, pumpkin butter, apple butter and more!

Notes

I like adding sprinkles or mini chocolate chips as fun toppings!

Equipment

muffin tin

Nutrition

Serving: 1Calories: 182kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 203mgPotassium: 107mgFiber: 2gSugar: 9gVitamin A: 3585IUVitamin C: 1mgCalcium: 37mgIron: 1mg

Did you make this recipe?Let us know how it was!