Apparently, I missed the memo that carrot cake is a springtime thing. My first carrot cake recipe appeared in the summer and I shared an updated version this past winter, so it seems only fitting that I should once again post about carrot cake in fall, the last of the carrot cake off-seasons. This recipe, however, is totally outfitted for fall: these are pumpkin carrot cake muffins!
Side note: I had originally planned to make cupcakes, but for whatever reason, my taste buds decided that these are more muffin-y than cupcake-y – and all the better, because now I can eat these at any time of day without so much as a second thought! But if you feel so inclined, you can smear some frosting on top and call it a cupcake, because there is really no reason these can’t do double duty.
These pumpkin carrot cake muffins are pillowy soft and packed with aromatic sweetness. But they’re more than that! Every bite is stuffed with juicy raisins, crunchy walnuts, and vibrant shreds of carrots, all embedded in the characteristically rich, velvety texture of pumpkin. As the weather becomes cooler and our warm, cozy beds exert an ever greater pull in the mornings, the inviting, spicy smell of these muffins is enough to rouse even the sleepiest of sleepyheads, I promise!
Where do you stand on the issue of carrot cake seasonality? Is it a springtime-specific treat or is any time of year fair game?
On a completely unrelated note, I’d like to take a moment to thank the incredibly talented Jacy Corral for the lovely new blog logo you see at the top of the page! Jacy and I lived across the hall from each other our freshman year in college, back when the extent of my “cooking” was oatmeal and Easy Mac. You can check out more of her amazing designs here!
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups grated carrot
- 1/4 cup unsweetened applesauce
- 1/3 cup raisins
- 1/3 cup chopped walnuts
- Preheat the oven to 350 degrees. Line a muffin pan with liners or coat with baking spray.
- In the bowl of a mixer or in a large mixing bowl, combine the oil, sugar, and eggs.
- In a separate bowl, sift together the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt). Add the dry ingredients to the oil/sugar/eggs mixture and stir until all the dry ingredients have been incorporated.
- Add the remaining ingredients (pumpkin, carrot, applesauce, raisins, and walnuts) and mix until just combined.
- Portion the batter into the muffin pan, filling each cup about 3/4 full. Bake for 17-18 minutes, or until an inserted toothpick comes out clean.
Cathleen @ A Taste of Madness says
These muffins look amazing!! I have been trying to use up my applesauce, and now I know what to do with it!
Thanks! I actually threw in the applesauce on a bit of a whim, since I too have been trying to use it up before it spoils – it makes the muffins really moist!
Laura Kate says
I love the way these look, light and bouncy. I’ve forwarded to my friend who makes a mean carrot cake. She’s always up for new ideas x
Thanks, and thank you for passing along the recipe! I hope you (and your friend) like these as much as we do!
I really like the idea of combining pumpkin and carrot cake. Brilliant! These cupcakes/muffins look so moist! Our family loves carrot cake so we would like it any time of year, but I always serve carrot cake cupcakes on Easter for sure. I love your new logo!
Carrot cake on Easter sounds like a fun tradition – perhaps I’ll have to start doing that! And I’m glad to hear that you like the new logo!
I love love LOVE the new redesign!!! Your blog logo is super cute!!
Thanks, I’m so glad you like it! 🙂
These sound delicious! Carrot cake is for any time of year ! As long as it has cream cheese icing 🙂
I’m glad we agree that carrot cake transcends seasons! If you try these with cream cheese frosting, be sure to let me know how they are!
Well it’s spring in Australia so I hope you don’t mind if I give them a go?! They look delicious!
Absolutely, go for it! Let me know what you think if you make them, and thanks for stopping by!
They look so pretty and lovely! Why I can’t take a few thru the screen? 😀
Thanks so much! I often wish the same when reading other people’s blogs, yours included!
Erin P says
These look and sound delicious! The flavors that usually go with pumpkin are perfect in carrot cake!
Exactly – that’s why I figured it was worth trying a combination of the two! Thanks!
Patty K says
Love the new logo! I’ve never had the carrot-pumpkin combination. I will have to try this for sure!
Thanks, Patty! I hope you enjoy the muffins as much as we do!
Meg Jones | The Spatularette says
Pumpkin AND Carrots. I like it! An unsuspecting combo that actually makes perfect sense!
I’m glad you think so! And they’re even color-coordinated, too!
Cake Lover says
I agree with folks that think carrot cake is for ALL seasons. Long live carrot cake! I look forward to trying these. If they are anything like your recipe for Pumpkin Zucchini Muffins, it will be a big hit in my household.
They’re certainly similar, although these don’t have chocolate chips – for whatever reason, I feel like chocolate can go with zucchini but not so much with carrot. I hope you enjoy these as much as we do!
Cake Lover says
I made your recipe today, and my other half (and official taste tester) pronounced these as VERY TASTY! Thanks to you!
I’m so glad to hear that! Thanks for reporting back!
I absolutely don’t care that carrot cake is a “spring” thing. With all of those flavors in it, it should totally be an Autumn thing, too. This muffins look perfect for Saturday mornings! 🙂
That’s what I figure – cinnamon and nutmeg always remind me of fall! These are definitely a great way to kick off a relaxing weekend.
I don’t know why I never thought to mix carrots and pumpkin!! They both pair so well with spices. This looks super tasty!
I’m glad you think so, and I hope you get a chance to make these!
Julie is Hostess At Heart says
I love these! Yes we can call cupcakes muffins and eat them for breakfast…it’s a rule. 🙂 Isn’t it funny how we crave certain foods at different times of year? It is pumpkin, apple season for me!
It is definitely pumpkin and apple season for me as well! I can’t wait to try out some more pumpkin recipes soon.
I love how you used pumpkin to make these treats seasonal! And, I run into the same dilemma sometimes. One time I even called my muffins/cupcakes dessert muffins. However, if I haven’t applied frosting yet, I will frequently eat a cupcake for breakfast when they’re in the house! And, I just love a muffin all day long. Thanks for sharing such a tasty recipe, happy FF, nada have a wonderful weekend!
“Dessert muffins” – I love it! That reminded how, in my family, we used to refer to things like coffee cakes or pastries as “breakfast dessert.” Thanks for stopping by and I hope you have a lovely weekend as well!
Arl's World says
Yum! They look very moist and delicious! Happy FF!
Thank you! They certainly are both of those things 🙂
Michelle @ Giraffes Can Bake says
With all the spices it definitely feels like an autumn time treat to me! Not that I don’t enjoy them all year round! These look awesome!
Exactly – the presence of spices in baked goods always reminds me of fall! I’m glad these caught your eye 🙂
Looks so tasty! I make carrot cake for my mom’s birthday in November- so no worries! 😉
Thanks! I’m glad that everyone here seems to agree that carrot cake need not be confined to spring!
Carrot cake is my absolute favorite, any time of year. These look wonderful. Than you for bringing them to FF.
While I find it difficult to identify one absolute favorite dessert (and I admire those with such conviction, such as yourself!), carrot cake is definitely in the running for me. I hope you get a chance to try these sometime!
Divine Spice Box says
I have a big can of pumpkin puree which has been looking for some ideas and with this dish of urs, i have the right inspiration !! This is so awesome !:) Thanks for bringing it to FF 🙂
I’m so glad this caught your eye! They’re a little different from traditional pumpkin muffins, but variety is the spice of life, right?
Jessica Gavin says
Your food styling and photos are amazing! These muffins look super moist and I love both pumpkin and muffins. Definitely have to try these!
Thank you so much! That means a lot to me, coming from someone with such gorgeous photos. I hope you enjoy these as much as we do!