Pumpkin Carrot Muffins


I’ve always been a bit of a grazer. My energy levels are more consistent when I eat frequently. Some may say I can get a bit “hangry” if left too long without food! As such, a coping strategy (for all) is that we keep (usually) healthy snacks on hand. We reliably have seeds, nuts, fruit and veggies, hummus and other “plant-based whole food” in stock.

A while back, I shared a delicious muffin recipe my friend Judy introduced me to. She found this “no-oil, gluten-free and vegan” recipe by The Ordinary Vegan which you can view by clicking here.

Robb had mentioned that he would love to create a healthy “morning glory” carrot muffin recipe, and I thought that this pumpkin recipe would be the perfect base to work from. Just add a little shredded carrot and raisins, and that should do it!

We really enjoyed this version as they were nicely dense, moist and satisfying. Full credit goes to the Ordinary Vegan for the original recipe, and the one I’m sharing I’ve simply adjusted the spices and added shredded carrot and raisins.

Pumpkin Carrot Muffins *oil-free, gluten-free, vegan*

1 3/4 cups oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 “flax eggs” = 2 T ground flax + 6 T water – let sit about 10 minutes in fridge prior to use
1 cup pumpkin puree
1/2 cup maple syrup
1 teaspoon vanilla
3/4 cup shredded carrot
1/2 cup raisins
1 teaspoon orange zest

Process oats in food processor until it resembles coarse flour. Add remaining dry ingredients and pulse until well combined. Add flax eggs, pumpkin, maple syrup, vanilla and shredded carrot. Pulse until well combined. Fold in raisins. Spoon into prepared muffin tin and bake for 20 – 25 minutes at 350 degrees. Place muffin tin on wire rack to cool. Enjoy!