Pumpkin Carrot Muffins

September 25, 2011 by hannahsurges | 0 comments

Hi everyone! I hope you’re having a super relaxing Sunday.

I’m so excited that it’s officially fall! Yesterday at Trader Joe’s they had bags of delicious organic gala apples, brussels sprouts, tons of squash, and a huge display full of PUMPKIN! I need to seriously stock up this year. It’s not weird to store a few cases of canned pumpkin under your bed for when it becomes scarce. Right?

Anyway, Sunday is kind of my unofficial baking day, and I had to make something full of fall flavors. These beauties were the result.

Pumpkin Carrot Muffins

adapted from Fat Free Vegan

  • 1 3/4 c. spelt flour
  • 1/4 c. sucanat
  • 1 tbsp. ground flax seed
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. freshly grated nutmeg
  • 1/8 tsp. ground cloves
  • 1/3 c. maple syrup
  • 1/2 c. canned pumpkin
  • 2/3 c. almond milk
  • 1 tsp. vanilla
  • 2 large carrots, grated
  • 1/3 c. raisins, optional
Preheat oven to 400 degrees F. In a large bowl, combine the dry ingredients and mix well. In a small bowl, combine the wet ingredients. Add the wet ingredients to the dry ingredients and mix well. Fold in the grated carrots and raisins. Scoop the batter into a muffin pan that has been sprayed with cooking spray, and bake for about 17 minutes.

We found lots of good stuff at the farmers market today, including these beautiful Thai and Serrano chili peppers.

Greg used them to make something fairly amazing. Any guesses? Recipe coming soon.

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