This recipe was actually roughly inspired by a carrot cake recipe. I decided that pumpkin and carrot would probably taste great together and luckily my predictions came true. These disappeared incredibly quickly from my house and I think I only ate one of them in the end.
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Carrot Pumpkin Spelt Muffins
- Total Time: 45 minutes
- Yield: 10-12 muffins 1x
Description
These Carrot Pumpkin Spelt Muffins combine the earthy sweetness of carrots with the rich flavor of pumpkin, creating a moist and flavorful treat perfect for breakfast or a snack.
Ingredients
- 1/2 cup (120 ml) spelt flour
- 1/2 cup (120 ml) whole wheat pastry flour
- 1 tsp baking soda
- 1 heaping tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- Pinch of ground ginger
- 1/2 tsp salt
- 1 1/2 cups (360 ml) carrots, grated (about 3 medium carrots)
- 1/2 cup (120 ml) Zante currants
- 1/2 cup (120 ml) chopped walnuts
- 1 cup (240 ml) pureed pumpkin
- 1/2 cup (120 ml) brown sugar
- 1/4 cup (60 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the spelt flour, whole wheat pastry flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In another bowl, combine the grated carrots, Zante currants, and chopped walnuts.
- In a separate large mixing bowl, use a mixer to combine the pureed pumpkin, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the carrot mixture gently until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Substitute raisins for currants if desired.
- These muffins are inspired by carrot cake, making them a delightful treat for those who enjoy that classic dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 180
- Fat: 7
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
- Cholesterol: 30
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Frequently Asked Questions
Why does this recipe use both spelt flour and whole wheat pastry flour?
The recipe uses ½ cup of each. Spelt flour has a mild, slightly nutty flavor that complements the warm spices, while whole wheat pastry flour provides a lighter crumb than regular whole wheat. Together they give structure without the heaviness of all-whole-wheat baking.
What are Zante currants and can I swap them out?
Zante currants are tiny dried grapes — smaller and more tart than raisins. The notes explicitly say you can “substitute raisins for currants if desired,” using the same ½ cup measurement. 
Can these muffins be frozen?
Yes — the notes say to “store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.”
Hi Salvegging! I know what you mean–there are definitely muffins that taste great the day of and ones that are better the following day. These muffins are wonderful immediately after baking, as well as within the next 2-3 days. I would store them at room temperature in an airtight container, or wrap each of them individually with plastic wrap. Enjoy!
These look great! Are they the type of muffin that taste better the next day due to the moisture? How do you recommend storage?
Hi Laura – these look delicious. I have a question though – I’ve seen recipes with both white and whole wheat spelt flour. Even though I live in NYC, I can only seem to find whole wheat spelt flour. Do you know the difference and is either one good for this recipe? All best, Annie
I believe that white spelt flour probably has the bran removed (similar to whole wheat vs. white all-purpose flour), whereas whole wheat spelt flour does not.
Since these muffins are extremely moist, due to the addition of pumpkin & carrots, I think you could definitely substitute whatever type you can find! I don’t think it should make a noticeable difference in the end result. Hope this helps and definitely provide feedback if you try them! :)