Whole Wheat Pumpkin Carrot Cake Muffins
You know it’s finally fall once you’ve taken your first drink or bite of something pumpkin flavored! If you haven’t done that yet this season, let this recipe welcome you in. These muffins are super pumpkin-y, loaded with warming spices, and made with wholesome ingredients like whole wheat flour and unrefined coconut sugar. And they’re muffins. You can’t go wrong with muffins, right?!
- Yield: 12 muffins 1x
Ingredients
1 3/4 cups whole wheat flour
1 1/2 cups brown coconut sugar
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
1 (15 oz.) can pumpkin puree
3 eggs
1 teaspoon vanilla extract
1/2 cup coconut oil, melted
1 heaping cup of shredded carrots
Instructions
Preheat the oven to 350 degrees F. Prepare your muffin pan with paper muffin cups or grease well to create a non-stick surface. Set aside.
In a large mixing bowl, whisk together the whole wheat flour, coconut sugar, baking powder, spices, and sea salt. Set aside. In a medium size mixing bowl, whisk together the pumpkin puree, 3 eggs, and vanilla extract. Slowly drizzle in the melted coconut oil while actively whisking so the warm/hot oil doesn’t cook the eggs. Once thoroughly combined, add the liquid ingredients to the dry ingredients and mix together with a rubber spatula. Finally, fold in the shredded carrots.
Using a large spoon or ice cream scoop, divide the muffin batter evenly into 12 muffin cups and bake for 24-26 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let cool for 15 minutes before eating. Enjoy!
Do you know if I could replace the coconut sugar with maple syrup? If so, do you know how much maple syrup I would use in place?
Hi Candace, thanks for your note. Replacing a wet sweetener (maple syrup) with a dry one (coconut sugar) is a hard swap. It’s not impossible, but some experimenting may be required. I would first add in an extra 1/4 cup of whole wheat flour to the dry ingredients and leave out the coconut sugar, and add in 1 cup of maple syrup to the wet ingredients. See where that takes you and good luck! Happy baking!
Thanks so much for the reply!
I’ll give it a try 😊
I saw you on channel 9 Chicago. I am interested in more healthy recipes. Thank-you. Sandie Seyller.
Hi Sandie! Happy you caught that segment on TV. I’ll continue to post healthy recipes here. You can also find more in my new cookbook The Nutritionist’s Kitchen. Here’s a link if interested: https://www.amazon.com/Nutritionists-Kitchen-Transform-Discover-Healing/dp/1611807174 Happy cooking!