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Home » Recipes » Breakfast » Healthy Carrot Pumpkin Muffins

Healthy Carrot Pumpkin Muffins

By Taesha Butler October 2, 2019 (Updated April 28, 2022) 33 Comments

Servings10 muffins/servings
Prep Time5 mins
Cook Time25 mins
Jump to Recipe
4.60 from 15 votes

These Healthy Carrot Pumpkin Muffins are silly easy to make and full of wonderful flavor. Loaded with good-for-you orange veggies, they make a wonderful breakfast, snack or lunch box addition. Naturally gluten free, dairy-free and nut-free.

Jump to Recipe
Muffins laying on table next to cooling rack

Veggie-loaded muffins have kind of become what I am known for. Who would have guessed? Certainly not me when I was 18 years old, filling out college applications and trying to figure out how I was going to make my impact on the world. And while my education and years as a teacher have certainly helped me in understanding why my veggie-loaded approach is so successful with some many families, I still can’t help but giggle when I think about the interesting twists and turns life takes you on. Like putting veggies into muffins and changing how so many people feel about the vegetable food group!

These healthy carrot pumpkin muffins are my latest veggie-loaded muffin offering. They are incredibly easy to make (either in your blender or in one single bowl) and are full of great flavors. Not to mention oodles of veggies! They are the perfect healthy breakfast option, but definitely will make for a wonderful snack or lunch box filler!

How to make your own oat flour

Yes, you can easily make your own oat flour! If you have a blender, it’s really easy, takes seconds and can save you a ton of money!

To make your own oat flour:

  • start by pouring about 2 cups whole rolled oats into a blender. If you have a smaller blender, use less and work in batches.
  • Pulse until a coarse flour texture forms. This will happen pretty quickly, though you may need to take a spoon and stir the flour up between blending to make sure the oat flour has a consistent texture.
  • Use in a recipe right away or store in an air-tight container for future recipes!

If gluten free is a need, always be sure to buy oats that are labeled certified gluten free.

ste-by-step on how to make oat flour

Suggested Adaptations

  • Sub the pumpkin with butternut squash puree or sweet potato puree. Either will work beautifully!
  • Blend in the carrots! If bits of carrot just won’t fly with your crew, go ahead and blend them in versus folding in!
  • Add raisins or chocolate chips! These add a little extra kick of sweetness and fun!
  • Make them egg-free! Sup the 2 eggs in this recipe with 2 “flax eggs”.
  • Sub oat flour with whole wheat flour. If gluten free is not important, you can use whole wheat flour instead.

Tips

  • Let them cool completely. If you want to dive right in and enjoy a healthy carrot pumpkin muffin warm, go for it. But don’t worry if they stick to the papers a little or are slightly soft in the middle. Both are normal and as the muffins cool, both issues should resolve.
  • Do not over mix. Since this is a blender recipe, it can be easy to over mix if you are not using a high-speed blender. Over mixing will leave you with a dense muffin. If you don’t have a blender that can easily handle this recipe, mix this recipe in a bowl by hand so that you can enjoy a soft muffin!
  • If making these for a child under 1, use maple syrup instead of honey. The reason behind this is because something called Clostridium bacteria can be present in honey and is no good for those developing little infant guts. So play it safe and use maple syrup instead for those extra young eaters. It is usually not an issue for children over age 1 though. Check out this article for more info.
muffin batter in blender with grated carrots on top

Other veggie-loaded muffin recipes you are going to love:

  • Chocolate Chip Zucchini Muffins
  • Oatmeal Green Smoothie Muffins
  • Sweet Potato Peanut Butter Muffins
  • Nut-Free Paleo Chocolate Butternut Squash Muffins
  • Almond Butter Blueberry Zucchini Muffins

Did you try this veggie-loaded muffin recipe and now you’re hungry for more? 

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3 carrot pumpkin muffins stacked on top of one another
Muffins laying on table next to cooling rack
Print Recipe
4.60 from 15 votes

Healthy Carrot Pumpkin Muffins

These Healthy Carrot Pumpkin Muffins are silly easy to make and full of wonderful flavor. Loaded with good-for-you orange veggies, they are wonderful for breakfast, a snack or a lunch box addition. Naturally gluten free, dairy-free and can be easily made nut-free.
Prep Time5 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: carrot muffin, gluten free muffins, healthy muffin, pumpkin muffin
Servings: 10 muffins/servings
Calories: 201kcal
Author: Taesha Butler

Equipment

  • Blender
  • Muffin tin

Ingredients 

  • 1 cup grated carrot
  • 1/4 cup avocado oil or melted coconut oil
  • 2 eggs of sub 2 "flax eggs" (see above)
  • 1/3 cup honey or maple syrup
  • 1 cup pumpkin purée (not pumpkin filling)
  • 2 tsp pumpkin spice
  • 1 3/4 cups oat flour* sub whole wheat flour if gluten free is not important
  • 1/2 tbsp pure vanilla extract
  • 1 tsp baking powder aluminum-free suggested
  • 1/4 tsp sea salt
  • 1/4 cup milk of choice
  • 1 tsp baking soda
  • 2 tsp apple cider vinegar

Instructions 

  • Preheat you oven to 350℉ and line a muffin tin with 10 liners. Set aside.
  • Wrap grated carrots in a paper towel and squeeze out as much moisture as possible. Set aside.
  • In your high-speed blender or in a bowl (whichever you prefer) combine all ingredients except the grated carrots.
  • Mix until everything is just combined and you have a smooth batter. Do not over mix! Over mixing can result in a dense muffin.
  • Fold in grated carrots.
  • Portion out between the 10 prepared muffin cups.
  • Bake for 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean
  • Cool in a pan for 10 minutes before transferring the muffins to a cooling rack.
  • Allow muffins to cool completely before storing in an air-tight container in the fridge for up to 5 days or in a freezer for up to a month.

Notes

*see above for how to make your own oat flour or suggestions on where to find it pre-made.
 
Recipe updated 1/25/20

Nutrition

Serving: 1muffin | Calories: 201kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 198mg | Potassium: 236mg | Fiber: 2g | Sugar: 11g | Vitamin A: 6009IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Gluten-Free, Muffins Tagged With: carrot

Previous Post: « Instant Pot Creamy Mushroom Chicken
Next Post: How to cook butternut squash (6 ways!) »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Christine Mitchell

    October 8, 2019 at 1:24 am

    5 stars
    Your recipe sounds scrumptious! Do you think I could substitute 1-to-1 an all-purpose gluten-free flour blend for the oat flour without any other adjustments, such as more eggs or some non-dairy milk? Thanks in advance.

    Reply
    • Taesha

      October 8, 2019 at 4:14 pm

      Usually that is a successful swap, but I haven’t tried it with this specific recipe to be sure!

      Reply
  2. Michelle

    December 3, 2019 at 3:27 am

    5 stars
    Just made them with fresh pumpkin. More work that way but it’s all I had on hand. Super yummy warm out of the oven w/butter thanks!!!!

    Reply
  3. Taesha Ogle

    January 24, 2020 at 9:40 am

    5 stars
    These look delish! Thanks for the recipe I’ll have to give them a try 🙂

    Reply
  4. Curran

    January 24, 2020 at 10:38 pm

    Is the consistency of these supposed to be like a “typical” muffin? I made them and they’re super thick. They didn’t pour out, I had to spoon them. And, as they baked, they maintained their exact shape rather than “melting” down into a circular shape with a domed top. Any ideas?

    Reply
    • Taesha

      January 24, 2020 at 11:01 pm

      Because of the oat flour, they are denser than the typical muffin. The batter is supposed to be thick and, as you can see from the pictures on the post, they don’t have the dome top like a typical muffin. If gluten free is not needed, you could swap out the oat flour with whole wheat flour for a more traditional texture.

      Reply
    • Taesha

      January 24, 2020 at 11:15 pm

      With that said, I am always up for reviewing recipes to see if I can make them even better! I’ll make these again soon to see if they can be flufflier and more like a traditional muffin

      Reply
      • Curran

        February 9, 2020 at 8:25 pm

        I cooked these again with the new measurements and really noticed a difference. Thanks!!

        Reply
      • Alyson Thalhimer

        February 20, 2020 at 9:53 pm

        Hi! I saw on your instastory that you did try the recipe again recently for a traditional texture. Is that recipe version listed someplace? I’d like to try the other version next time.

        Reply
        • Taesha

          February 20, 2020 at 9:56 pm

          I updated this recipe for a softer texture. If gluten free isn’t important, I have also found these work well with white whole wheat flour

          Reply
  5. Rachel

    January 25, 2020 at 8:31 pm

    5 stars
    I saw that you updated the recipe and had to try them again. I’ve always loved the flavor of these muffins but the texture is on point now!!

    Reply
  6. Amanda

    May 21, 2020 at 12:38 am

    5 stars
    I’ve made a lot of muffins like this over the last couple of years for my almost three year old, and these are my absolutely favorite! I sneak them for snacks myself 🙂

    Reply
    • Taesha

      May 21, 2020 at 1:42 am

      Love that!

      Reply
      • Jenny

        September 22, 2020 at 6:38 am

        Do you think its possible to make these without any honey or maple syrup? Would like to try sugar free for my under 1. Thanks!

        Reply
        • Taesha

          September 22, 2020 at 2:07 pm

          I would add some mashed banana or unsweetened applesauce to add sweetness! I haven’t tried it but I think it would work!

          Reply
  7. Helen

    July 15, 2020 at 10:15 am

    5 stars
    Yum!

    Reply
  8. Alana

    July 27, 2020 at 5:34 pm

    5 stars
    Delicious! I think I need to make a goal to try EVERY recipe Natural Nurturer puts out. Love veggie loading for my toddler, first time trying this recipe and she devoured them! I can’t wait to make them again. I added some raisins because she loves them and they made them even better, Thanks, Taesha!

    Reply
    • Taesha

      July 27, 2020 at 10:22 pm

      That is so awesome to hear! I am so glad she loved them!

      Reply
  9. Emma

    October 14, 2020 at 8:41 pm

    5 stars
    These are delicious! Pumpkin isn’t my favorite flavor but I wanted to make them for my daughters. The pumpkin flavor is balanced and not over powering. We made mini muffins and sprinkled mini chocolate chips on top for fun! My whole family loves these muffins!

    Reply
    • Taesha

      October 14, 2020 at 8:49 pm

      I love to add chocolate chips to these too! So glad you liked them, Emma! Thanks for sharing!

      Reply
  10. Joanne

    November 20, 2020 at 1:57 am

    I just joined your email list but have to eat grain free (and dairy free). Should I be able to use almond flour or cassava flour in these and most of your other recipes? TIA 🙂

    Reply
    • Taesha

      November 20, 2020 at 4:25 pm

      Welcome! I haven’t tested these with grain free flours but often find almond flour is a good swap with oat flour. I have oodles of Paleo muffin recipe on my site that are tried-and-true though!

      Reply
  11. Taylor

    August 26, 2021 at 6:07 pm

    1 star
    I followed this recipe exactly and these are SUPER DENSE and lack flavor- I kinda feel like I’m eating a ball of dough. For all the time and effort it made to make these i have to say I’m disappointed. The recipe is too complicated to bother with tweaking.

    Reply
    • Taesha Butler

      August 27, 2021 at 12:14 pm

      Sorry these didn’t work out for you, Taylor. Oat based recipes do tend to be denser in texture, but not that dense. Sometimes that happens to muffins when they are over mixed. As for the flavor, this is a beloved recipe by many, so maybe it is simply not a recipe that you enjoy. I’d also be open to thoughtful ideas of how I could simplify the recipe for a reader, since I feel it is pretty straightforward as far as a blender muffin recipe goes.

      Reply
  12. Whitney

    August 31, 2021 at 8:41 pm

    3 stars
    I just made a triple batch of these (since my pumpkin puree comes in 3 cup tins and I didn’t want to waste it). I added cinnamon & nutmeg to liven up the flavours and it still wasn’t enough to add pizazz. I left out the chocolate chips and pecans, but wish I would have added either pecans or coconut for texture. I knew going into this that they’d be a healthy breakfast muffin so I’d rate this 3/5.

    Reply
  13. Amy B

    November 15, 2021 at 3:47 am

    Is it possible to swap yogurt for the milk?

    Reply
    • Taesha Butler

      November 15, 2021 at 2:48 pm

      I haven’t tried but it might work!

      Reply
  14. alice

    January 23, 2022 at 8:26 pm

    5 stars
    Recipe is great I forgot acv Added tbsp pumpkin spice 1/2 c nuts Made cookies No muffin tin Best cookies I have ever made

    Reply
  15. Suzy

    August 31, 2022 at 11:15 am

    5 stars
    Very good recipe. I added some hemp, chia, flax, almonds, walnuts, and upped the milk a little to compensate. Also added some dried tart cherries and some turbinado sugar on top. So you’d never know these are so healthy because they taste like dessert!

    Reply
    • Taesha Butler

      August 31, 2022 at 4:00 pm

      Oh love the toppings! And so glad you enjoyed them, Suzy!

      Reply
  16. Krista

    October 2, 2022 at 2:22 pm

    These are so good! My husband and I love them. My son was turned off seeing the carrots (even though he likes carrots) and my daughter will only eat it with cream cheese (so it’s like carrot cake), but we’ll get there.

    Reply
    • Krista

      October 2, 2022 at 2:23 pm

      5 stars
      Forgot to give a rating!

      Reply
      • Taesha Butler

        October 3, 2022 at 8:44 am

        So glad you and your husband liked them. I totally get your son’s iffiness about seeing the carrots. Sometimes seeing veggies in a baked good can either be helpful for eating more veggies or not so much. You could blend them in next time, if you want…though it sounds like carrots are already enjoyed in your house. And I love your daughter’s idea of topping it with cream cheese. Yum!

        Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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