Pumpkin Carrot Cake Muffins

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READY IN: 14mins
YIELD: 36 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
  • Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
  • In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
  • Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
  • Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
  • Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.
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