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Carrot Pumpkin Spelt Muffins

Carrot Pumpkin Spelt Muffins

Healthy Carrot Pumpkin Spelt Muffins Recipe

Try these delicious pumpkin spelt muffins from Laura Davidson.
By Laura Davidson

Healthy Carrot Pumpkin Spelt Muffins Recipe

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

  • Author: Laura Davidson
  • Total Time: 45 minutes
  • Yield: 10-12 muffins 1x


Try these delicious pumpkin spelt muffins from Laura Davidson.


  • 1/2 cup spelt flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 heaping teaspoon ground cinnamon
  • pinch of ground nutmeg, cloves & ginger
  • 1/2 teaspoon salt
  • 1 1/2 cup carrots, grated (about 45 carrots)
  • 1/2 cup walnuts, chopped
  • 1/4 cup Zante currants or raisins
  • 2/3 cup granulated sugar
  • 3 tablespoons canola oil
  • 3/4 cup canned pumpkin
  • 2 eggs


  1. Whisk together the flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, stir together the carrots, Zante currants, and chopped walnuts.
  2. Using a mixer, combine the pureed pumpkin, canola oil, and sugar until smooth. Add the eggs one at a time, and continue to beat until smooth.
  3. Reduce speed and slowly add in flour mixture, mixing only until the dry ingredients disappear (whenever baking, you want to mix as little as possible).
  4. Gently stir in carrot, walnut, and currant mixture. Divide into lightly greased muffin tin.
  5. Bake at 375 degrees for 22-25 minutes or until inserted toothpick comes out clean.
  • Prep Time: 20 mins
  • Cook Time: 25 mins
View Comments (5)
  • 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! :)

  • 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!

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