Pumpkin Carrot Muffins with Cranberries and Walnuts
I took a few vacation days from work last week so I spent some time cooking and working on my food photography. I am really enjoying getting back into working on our food blog and it has motivated me to really concentrate on this aspect of my photography. I thought this would also be a good opportunity to share with you a recipe!
This is a great tasting, healthy muffin to have with coffee in the morning or even as dessert after dinner. And it’s perfect for Fall! Each muffin is less than 100 calories!
Here is the NEW printable version of the recipe for this post!
[recipe title=”Pumpkin Carrot Muffins with Cranberries and Walnuts” servings=”10 to 12 muffins” time=”30 mins total” difficulty=”Easy”]
Great tasting, healthy muffin that keeps you satisfied and keeps you moving!
- 1 ¼ cups whole wheat flour
- ½ cup rolled oats
- 2 teaspoons pumpkin pie spice (see below for substitute)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup brown sugar
- 1 cup pumpkin puree (NOT pumpkin pie filling!)
- ¾ cup vanilla flavored Almond Milk
- 1 egg
- 2 teaspoons vanilla extract
- 1 ½ cups grated carrots (2 medium sized carrots)
- ½ cup Craisins
- ½ cup walnuts (or pecans)
- Add the flour, oats, pumpkin pie spice, baking powder, baking soda, and salt to your stand mixer bowl (or a large mixing bowl).
- In another medium bowl, combine pumpkin puree, almond milk, egg, and vanilla extract. Mix together.
- Slowly add liquids to the dry ingredients while mixing at low speed. Then add in carrots, craisins, and walnuts. Mix to combine but don’t over mix.
- Spoon mixture into 12 medium muffins (or 10 large muffins) without paper.
- Bake at 350 degrees for about 20 minutes or until the tops are firm.
- Remove from oven and let cool for a few minutes.
- Serve warm with butter and honey.
When I was making this recipe I discovered that I did not have Pumpkin Pie Spice. So here is what I used as a substitute:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
These muffins would just be SINFUL with a cream cheese frosting on top as well!