Description
These muffins combine pumpkin, carrots, apples, and raisins for a hearty breakfast treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup shredded carrots
- 1 cup grated apple
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and spices.
- In another bowl, mix pumpkin puree, shredded carrots, grated apple, raisins, walnuts, eggs, oil, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute whole wheat flour for half the all-purpose flour.
- Add shredded coconut or chopped dates for extra flavor.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg