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