Pumpkin Carrot Muffins

I’m not sure if I mentioned this but a few weeks ago I tried out a pumpkin muffin recipe that I had literally been saving for years. I was so pumped and pretty crushed when they ended up being disgusting.

So I decided to experiment myself and I have to say that these pumpkin carrot muffins are DELICIOUS:

Here’s what I did:

I mixed:

1 1/4 cup brown sugar

2 cups flour

1/2 tsp of both baking powder and baking soda

2 tsp of cinnamon

2 tsp nutmeg


I then mixed 1/2 cup almond milk with 2 tbsp molasses and then mixed that with:

3/4 cup Earth Balance Butter

2 Cups grated carrots (3 cups would be even better!)

1/2 can of pure pumpkin puree


Then I mixed the two together with a whisk.

I cooked for about 30 minutes at 350 and they were still soft and moist the next day!



4 Comments Add yours

  1. Nawww, I get so upset when my experiments fail too but your imagination SAVED THE DAY with an even better recipe! It sounds awesome – like carrot cake in patty pans! I can’t wait to try them.

    1. LindsayODonnell says:

      Yay! I’m so glad my experiment worked!

  2. Sophie33 says:

    I have similar failures too! I love the combo of carrots & pumpkin: great flavour combo! Your muffins look so delectable & tasty too! 🙂
    I am not a vegan but do cook, bake & eat vegan 5x/week. Come on over @ my blog & check it out! You have a cool blog here!

    1. LindsayODonnell says:

      Thanks- they were great! I just say your blog, it’s a adorable!

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