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, I realize how much I’ve missed baking and roasting since spring.
With just a handful of ingredients and zero fussy techniques, these healthy, vegan carrot pumpkin muffins are the perfect welcome-to-fall, get-reacquainted-with-your-oven recipe. They have a crunchy top – thanks to an extra sprinkling of sugar – and a chewy interior, a.k.a. the ideal muffin texture.
They’re great as an after-school snack for kids, or for grown-ups during that midday energy slump. For breakfast, I like to split them in half and slather one side with peanut butter and the other with mashed avocado.
About the Ingredients
As far as baked goods go, these muffins can very well be considered healthy. They’re made with whole grain flour, healthy fats in the form of flaxseeds and olive oil, and even fresh vegetables thanks to the grated carrot. Aside from the [optional] sugar on top, these carrot pumpkin muffins contain zero processed sugar.
I developed these carrot pumpkin muffins for a project I worked on with North Coast, a maker of organic and non-GMO apple products (applesauce, juice, cider, vinegar, etc.). I originally used their pumpkin spiced applesauce here, which is a blend of apple and pumpkin purees as well as warming fall spices like cinnamon and nutmeg. It’s so good and perfect for recipes that call for either applesauce or pumpkin puree.
With that said, these muffins work with any applesauce or pumpkin puree. Just make sure to buy an unsweetened one.Print
These healthy, vegan carrot pumpkin muffins are perfect for fall! They’re 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