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Carrot Pumpkin Coconut Muffins
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Pin Recipe
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Breakfast, Dessert, Snack
Cuisine
American
Servings
12
muffins
Ingredients
1
cup
freshly shredded carrots
½
cup
pumpkin puree
½
cup
sweetened shredded coconut
¼
cup
raisins
¾
cup
sugar
⅓
cup
canola oil
2
eggs
room temperature
1
tsp
vanilla extract
1
cup
all purpose flour
1
tsp
baking powder
1
tsp
baking soda
2
tsp
ground cinnamon
¼
tsp
ground nutmeg
¼
tsp
ground cloves
¼
tsp
cardamom
optional
½
tsp
salt
Instructions
Preheat the oven to 400℉ and line a 12-cup muffin tin with liners or set 12 silicon muffin cups on a sheet pan. Set aside.
In a large bowl, shred the carrots. Stir in pumpkin puree, coconut, raisins, sugar, oil, eggs, and vanilla extract.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Add the dry ingredients into carrot and pumpkin mixture, stirring until just combined.
Use a spoon or a cookie scoop to divide the batter evenly between the 12 muffin tins.
Bake for 5 minutes at 400℉. Reduce the heat to 375℉ and bake for an additional 15 minutes or until the muffin bounces back when lightly touched.
Allow to cool and enjoy warm or room temperature.
Keyword
Comfort, Soft, Sweet