Thursday 2 October 2014

Pumpkin Carrot Muffins

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We're not even two full days into October and already there has been a huge pumpkin overload in the blogosphere. And I totally get it. Once the season hits I'm all pumpkin all the time.

This morning I made myself a Pumpkin Spice Latte (using this recipe), a Pumpkin Pie Smoothie, and I ate one of these Pumpkin and Carrot Muffins. And I won't even admit to overdoing it, because every sip and every bite was totally awesome.

I will however try to not overwhelm you with 52,348 pumpkin recipes this fall. No promises, but I'll try.

I totally love when muffins are all craggily and misshapen, it makes it look like I might be eating something healthy. Like there isn't a load of butter and oil and whatnot to smooth out all the edges. You know? No? Just me? Ok. Don't ask me where I got that logic, but I'm sticking to it. And, I'll happily note these little morsels are relatively good for you. Certainly better than the oil packed versions you'll get at the local coffee shop, anyway.

I packed these full of good things like whole wheat flour, shredded carrot, ground chia seeds, and chopped walnuts. And just because I can, I added some chocolate chips. Because everything is better with chocolate chips.

Keep reading for the recipe!

Pumpkin Carrot Muffins

Makes 12 regular size muffins1 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup ground chia seeds
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup pumpkin (canned or home made)
1/2 cup plain greek yogurt
1/2 cup pure maple syrup (or honey, agave, etc.)
1/4 cup butter, softened
1 egg
1 tsp vanilla
1 cup grated carrots
1/2 cup dark or semi-sweet chocolate chips
1/2 cup walnut pieces


  1. Preheat oven to 375 F
  2. Combine all of the dry ingredients in a large bowl, stir and set aside
  3. In another bowl, combine the wet ingredients (pumpkin, greek yogurt, syrup, butter, egg, and vanilla) and mix until well combined
  4. Stir the carrots into the wet ingredients
  5. Mix the wet ingredients into the dry until just combined. The batter is quite thick, and that's ok!
  6. Gently mix in the chocolate chips and walnuts
  7. Using muffin liners or a greased muffin tray, divide the batter evenly among the 12 "cups"
  8. Bake for 20 minutes (do the toothpick check!), remove from oven and allow to cool
  9. Enjoy!

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