Healthy Pumpkin Carrot Pecan Muffins is a side dish that serves 9. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 234 calories, 5g of protein, and 10g of fat per serving. For 57 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 333 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of pecans, unbleached flour, ground cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Blogging Over Thyme. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. If you like this recipe, take a look at these similar recipes: Healthy Carrot Pumpkin Spelt Muffins, Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}, and Healthy Carrot Muffins.

Servings: 9

Preparation duration: 20 minutes

Cooking duration: 20 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375 degrees Fahrenheit. Line a standard muffin tin with nine cup liners. Set aside.In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, chia seeds, baking soda, cinnamon, cardamom, ginger, allspice, cloves, and salt until well combined.In a separate large bowl, whisk together the pumpkin puree,turbinado sugar, oil, and vanilla until well combined. Add the eggs, one at a time, and whisk until smooth. Add the flour mixture to the wet ingredients, stirring only until justcombined. Gently stir in the grated carrot, pecans, and currants (or raisins, if using).Usingan ice cream scoop, evenly distribute the batter among the nine muffin cups--the batter should reach close to the top of each cup. Sprinkle the tops of the muffins evenly with the raw pepita seeds.Bake the muffins at 375 degrees for 20-22 minutes, or until they are springy to touch and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan on a cooling rack for 5 minutes, before removing them from the pan. Muffins can best served slightly warm or at room temperature. Allow to cool completely, and then store themin an airtight container (or Ziploc freezer bag) for up to 3 days.

Step by step:

1. Preheat the oven to 375 degrees Fahrenheit. Line a standard muffin tin with nine cup liners. Set aside.In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, chia seeds, baking soda, cinnamon, cardamom, ginger, allspice, cloves, and salt until well combined.In a separate large bowl, whisk together the pumpkin puree,turbinado sugar, oil, and vanilla until well combined.

2. Add the eggs, one at a time, and whisk until smooth.

3. Add the flour mixture to the wet ingredients, stirring only until justcombined. Gently stir in the grated carrot, pecans, and currants (or raisins, if using).Usingan ice cream scoop, evenly distribute the batter among the nine muffin cups--the batter should reach close to the top of each cup. Sprinkle the tops of the muffins evenly with the raw pepita seeds.

4. Bake the muffins at 375 degrees for 20-22 minutes, or until they are springy to touch and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan on a cooling rack for 5 minutes, before removing them from the pan. Muffins can best served slightly warm or at room temperature. Allow to cool completely, and then store themin an airtight container (or Ziploc freezer bag) for up to 3 days.

Nutrition Information: