Pumpkin carrot pecan muffins with chia seeds, grated carrot, and topped with pepita seeds. These texture filled muffins are so moist!

Healthy Pumpkin Carrot Pecan Muffins |

These Pumpkin Carrot Pecan Muffins are one of my favorite muffin recipes to date. Though they definitely fall into the category of pumpkin baked goods, they’re good enough to make year-round! 

They are a light adaption of these pumpkin spelt muffins that I shared a long time ago. However, I’ve added a few more add-in’s, such as chia seeds, coconut oil, and have topped them off with pumpkin seeds.  

Healthy Pumpkin Carrot Pecan Muffin Batter Healthy Pumpkin Carrot Pecan Muffins

These muffins are packed with lots of freshly grated carrot (one and a half cups to be exact!). I love the added texture that the grated carrots add, and although these muffins taste like pumpkin muffins, they have a lot more dimension. 

They are ridiculously moist and flavorful. 

Healthy Pumpkin Carrot Pecan Muffins Healthy Pumpkin Carrot Pecan Muffins |

Healthy Pumpkin Carrot Pecan Muffins |

Healthy Pumpkin Carrot Pecan Muffins

4.9 stars (23 ratings)
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Yield: 9 Muffins
Prep: 20 minutes
Cook: 20 minutes
Additional Time: 5 minutes
Total: 45 minutes
Pumpkin carrot pecan muffins with chia seeds, grated carrot, and topped with pepita seeds. These texture filled muffins are so moist!

Equipment

Ingredients

  • ½ cup (60g) unbleached all-purpose flour
  • ½ cup (60g) whole wheat pastry flour
  • 1½ tablespoons chia seeds optional
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground ginger
  • pinch ground allspice
  • pinch ground cloves
  • ½ teaspoon Diamond Crystal kosher salt
  • ¾ cup canned pumpkin puree
  • ⅔ cup granulated sugar
  • 3 tablespoons (45 mL) melted coconut oil or vegetable oil at liquid state, canola, or safflower oil
  • ½ teaspoon pure vanilla extract
  • 2 large eggs room temperature
  • 1½ cups coarsely grated carrot roughly 2-3 carrots
  • ⅓ cup coarsely chopped toasted pecans or walnuts
  • ¼ cup zante currants or raisins optional
  • pumpkin (pepita) seeds for topping (roughly 1 tablespoon)

Instructions 

  • Preheat the oven to 375°F (190°C) with a rack in the center position. Line a standard 12-cup muffin tin with 9 paper 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. Set aside.
  • In a separate large mixing bowl, whisk together the pumpkin puree, sugar, melted coconut (or vegetable) oil, and vanilla unti smooth. Add the eggs, one at a time, and whisk until smooth. Add the flour mixture to the wet ingredients, stirring until all of the dry ingredients are just absorbed. Fold in the grated carrot, pecans, and currants (or raisins, if using).
  • Using a spring-loaded cookie scoop, distribute the batter among the 9 muffin cups. The batter should reach close to the top of each cup. Sprinkle the tops of the muffins evenly with pumpkin seeds.
  • Bake for 20 to 22 minutes, or until the muffins top spring back when lightly pressed and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan on a wire rack for 5 minutes, then remove from the pan and set on. a rack to cool completely. Muffins are best served slightly warm or at room temperature.
Serving: 1serving, Calories: 349kcal, Carbohydrates: 53g, Protein: 7g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Cholesterol: 46mg, Sodium: 313mg, Fiber: 5g, Sugar: 24g
Author: Laura / A Beautiful Plate
Course: Quick Breads and Muffins
Cuisine: American