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A stack of pumpkin carrot muffins, plus one broken in half, in front of a small carafe of milk.
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Super Simple Pumpkin Carrot Muffins (Baby- and Kid-Friendly!)

An easy-to-make muffin loaded with pumpkin puree and shredded carrots. Naturally sweetened with applesauce, these muffins are perfect for kids, babies and adults. A great on-the-go snack!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 100kcal

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 eggs
  • 1/2 cup canned pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 3/4 cup milk of your choice
  • 1 teaspoon orange zest
  • 1 cup spiralized or grated carrot

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Grease muffin tins or line with paper liners and set aside.
  • In a large bowl, whisk together both flours, baking powder, salt and pumpkin pie spice. 
  • Add eggs, pumpkin, applesauce, milk and orange zest and stir until combined. Stir in carrot.
  • Scoop batter evenly into prepared muffin tins and bake in 400 degree oven for 20 minutes, or until a cake tester inserted into the center comes out clean. 
  • Cool in muffin tins for 5-10 minutes, then remove and let cool completely on a wire rack. 

Nutrition

Calories: 100kcal