Crisp fall mornings, leaves turning colors, the sweet scent of PSL’s in the air… it all makes me want to do one thing: bake. Every October, as the quiet and stillness of fall settle in, my urge to bake sweets becomes irresistible.
These carrot pumpkin muffins are the perfect treat for this time of year. They’re virtuous enough for breakfast, great for desk snacking, and a healthy treat for little ones. And even though they’re made with good-for-you, unrefined ingredients, they don’t taste like diet food at all.
These are also great split in half and slathered with peanut/almond butter for extra protein and gooeyness.
About the Ingredients
This recipe calls for whole wheat pastry flour (sometimes labeled white whole wheat flour), which is a type of whole wheat flour that’s light and fluffy enough for desserts – unlike regular whole wheat flour, which is better for bread.
It’s great to use whole grain flour in baked goods because it has fiber, and fiber slows down the absorption of sugar into your bloodstream. Thus, baked goods made with whole wheat flour won’t spike your blood sugar as much and also won’t come with a side of sugar crash.
If you can’t find WWPF, use half all-purpose and half regular whole wheat (just all-purpose is OK too).
Flaxseed meal works as an egg replacer here. If you eat eggs, feel free to substitute the flax-water mixture with 2 eggs.
One of the best things about these carrot pumpkin muffins is their lack of refined sugar. Maple syrup is the only sweetener used and since the applesauce (or pumpkin puree!) contributes its own natural sugar, you don’t need much maple.
I keep these muffins in an airtight container at room temperature for up to 4 days. If your kitchen is too hot or humid, store them in the fridge instead.Print
These healthy, vegan carrot pumpkin muffins are perfect for fall! Made with whole grain flour, olive oil, and zero processed sugar.
- 2 tablespoons flaxseed meal (ground flaxseeds)
- 1 ½ cups whole wheat pastry flour (all-purpose works too)
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup unsweetened pumpkin puree or applesauce
- ½ cup grated carrots (about 1 medium peeled carrot)
- ⅓ cup pure maple syrup
- ¼ cup extra virgin olive oil, plus more for greasing the muffin tin
- ½ teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Raw organic sugar, for sprinkling (optional)
- Preheat the oven to 350ºF. Lightly grease 8 of the 12 cups of a standard muffin tin with oil; set aside.
- In a small bowl, combine the flaxseed meal with 6 tablespoons of water. Stir and let stand while you prep the rest of the ingredients. (The mixture should thicken and become slightly gelatinous – this is known as a “flax egg.”)
- In a large bowl, whisk together the flour, baking soda, and salt. In a separate bowl, stir together the pumpkin puree (or applesauce), carrots, maple syrup, oil, cinnamon, nutmeg, and flaxseed mixture. Add the wet ingredients to the dry ingredients and stir just until combined.
- Divide the batter among 8 of the prepared muffin cups and sprinkle with sugar, if using. Bake until the muffin tops look dry and a tester inserted into the center of a muffin comes out clean or with a few crumbs, about 25 minutes. Cool completely before serving. Store the muffins in an airtight container in a cool dry place for up to 4 days.
- Serving Size: 1 muffin
- Calories: 196
- Carbohydrates: 30 g
- Fiber: 3.3 g
- Protein: 2.7 g
Keywords: muffins, pumpkin, carrot muffins, vegan, whole wheat