Carrot Pumpkin Spelt Muffin

It’s officially pumpkin baked good season! My favorite pumpkin soufflé  pancakes, which are probably the fluffiest pancakes ever, and easy pumpkin bread are two personal favorites. These Carrot Pumpkin Spelt Muffins are easiest one of my favorites to join the rotation! 

Carrot Pumpkin Spelt Muffin BatterCarrot Pumpkin Spelt Muffin Add Ins

I wanted to try something a little different by using a more unusual flour, specifically spelt flour. Spelt flour has more protein than regular whole wheat flour, has a slightly nuttier and sweeter taste, and is slightly easier to digest.  

If you can’t find it, you can substitute equal parts whole wheat pastry flour. This muffins are inspired by glory muffins and carrot cake! Pumpkin and carrot taste great together, and I love the added texture that grated carrot offers. 

These muffins were incredibly moist.  Most likely due to using both grated carrots, as well as pumpkin. They taste equally as good a day or two after baking too. 

Carrot Pumpkin Spelt Muffin

Carrot Pumpkin Spelt Muffin

Carrot Pumpkin Spelt Muffins

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These delicious pumpkin spelt muffins are full of added texture from grated carrot, Zante currants, and walnuts. Deliciously moist and tender, they taste just as good a day or two after baking.


  • ½ cup (60g) spelt flour
  • ½ cup (60g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • teaspoons ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon ground cloves
  • ground ginger
  • ½ teaspoon kosher salt
  • ¾ cup canned pumpkin puree
  • 3 tablespoons vegetable oil
  • cup (130g) granulated sugar
  • 2 large eggs
  • cups grated carrots roughly 2 to 3 carrots
  • ¼ cup chopped walnuts
  • ¼ cup Zante currants or raisins


  • Preheat the oven to 375°F (190°C) with a rack in the center position. Grease a 12-cup muffin tin lightly with oil. Set aside.
  • Whisk together the flours, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  • In a large bowl, whisk together the pumpkin puree, canola oil, and sugar until smooth. Add the eggs one at a time, whisking until very smooth. Add the flour mixture and whisk until the flour has just been absorbed. Use a spatula to scrape down the bowl to ensure everything is mixed evenly.
  • Fold in the grated carrot, chopped walnuts, and Zante currants. Divide the batter evenly among the muffin tin. Bake for 18 to 24 minutes or until inserted toothpick comes out clean.
  • Set pan on a rack to cool for 5 to 10 minutes, then remove muffins from pan. Serve slightly warm or allow to cool completely. Leftover muffins can be stored at room temperature for 3 to 4 days.
Serving: 1serving, Calories: 256kcal, Carbohydrates: 40g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 35mg, Sodium: 235mg, Fiber: 4g, Sugar: 18g