Carrot and Pumpkin Muffins

Submitted by Slocan cook

"A very soft textured muffin with pumpkin that goes down easy with some carrots to add some variety to this nice orange colour."

 

• Ready In: 45mins
• Ingredients: 11
• Yields: 12 muffins
• Serves: 12

ingredients

• 236.59 ml pumpkin puree
• 236.59 ml carrot, grated
• 118.29 ml granulated sugar
• 2 eggs
• 59.14 ml canola oil
• 354.88 ml all-purpose flour
• 2.46 ml cinnamon
• 2.46 ml ginger
• 7.39 ml baking powder
• 2.46 ml baking soda
• 2.46 ml salt

directions

1. Preheat oven to 350 degrees Fahrenheit
2. Grease a 12 cup muffin pan and set aside
3. In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
4. Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
5. Wait 5 minutes before removing muffins from pan and then put on a plate to cool.

Reviews

[nilouhall]

I was quite disappointed with this recipe. Even my toddler had some complaints. It is bland, doughy, and not sweet enough.

 

[wind1]

Orange, moist and tasty. Recipe handles adaptations (some butter with the oil, some whole wheat flour with the white) and additions (pecans, raisins, allspice, nutmeg) well.