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.
PrintCarrot 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
Units
Scale
- 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
- Pinch of ground cloves
- Pinch of ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups carrots, grated (about 3 medium carrots)
- 1/2 cup Zante currants
- 1/2 cup chopped walnuts
- 1 cup pureed pumpkin
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon 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
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! :)