A stack of pumpkin carrot muffins, plus one broken in half, in front of a small carafe of milk.
Super Simple Pumpkin Carrot Muffins (Baby- and Kid-Friendly!)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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!

Course: Breakfast, Snack
Cuisine: American
Keyword: after-school, baby-friendly, breakfast, carrot, freezer-friendly, kid-friendly, muffin, naturally sweetened, pumpkin, snack
Servings: 12 muffins
Calories: 100 kcal
Author: CaliGirl Cooking
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
  1. Preheat oven to 400 degrees Fahrenheit. Grease muffin tins or line with paper liners and set aside.

  2. In a large bowl, whisk together both flours, baking powder, salt and pumpkin pie spice. 

  3. Add eggs, pumpkin, applesauce, milk and orange zest and stir until combined. Stir in carrot.

  4. 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. 

  5. Cool in muffin tins for 5-10 minutes, then remove and let cool completely on a wire rack.