Pumpkin Carrot Cranberry Muffins

What a tongue twister, right!?

We are usually grabbing for those leftover ripe bananas, but now that Thanksgiving is over (and you probably have leftover cans of it 😉) pumpkin is the star of the show today. It’s okay, no judgement here. We all ran to the store and grabbed 4 more cans of pumpkin because we thought we might need it. Well, get those extra leftover cans out because we have a delicious (and healthy!) recipe for you to tide you over until the next big meal coming your way in a few weeks! 😁

You’ll thank yourself later by telling yourself it was all for your body and health with these simple and clean ingredients. Grab those cans of pumpkin y’all…pull out the blender…let’s bake some deliciously easy Pumpkin Carrot Cranberry Muffins.

We combined pumpkin puree with a mix-in of dried cranberries for a sweet yet tart kick along with shredded carrots for some extra veggie nutrients. You’ll thank yourself later by telling yourself it was all for your body and health with these simple and clean ingredients. So, go on, grab those extras cans still sitting on your counter (we know they’re still there), grab your blender, and let’s bake up some easy and healthy Pumpkin Carrot Cranberry Muffins.

P.S. No blender? No problem! Mash and mix by hand or use a hand mixer! It’s super easy!

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What You Need

• 2 Tbsp flax meal
• 5 Tbsp water
• 1 cup pumpkin puree (canned)
• 1 cup finely shredded carrots 
• 1/2 cup maple syrup
• 1/4 cup vegetable oil (or canola oil) 
• 1 tsp vanilla
• 2 cups whole wheat pastry flour (regular whole wheat flour works too)
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dried cranberries (we used Crasin’s)
• 1 cup chopped pecans (optional)

Step by Step

1. Preheat your oven to 350 degrees F.
2. Add muffin liners to a muffin pan, or spray generously with non-stick baking spray. (Note: if you use liners, we suggest the parchment paper baking cup kind, as these muffins tend to stick to regular paper liners. Or, do what we do – spray the heck out of our pan with non-stick baking spray. They should come out just fine that way!). Set pan aside.
3. Combine your dry ingredients (flour, baking soda, spices, salt) in a small bowl and set aside.
4. Add all wet ingredients to a blender or food processor (or hand mix and mash if you don’t have one – no problem!). Blend until smooth and combined.
5. Finish by adding in the dry ingredients and blend for 15-20 seconds. Scrape down your blender or bowl, then mix/blend for another 20 seconds. Do not over mix! When in doubt, stop and hand mix the rest.
6. Lastly, fold in your dried cranberries and chopped pecans.
7. Scoop your batter evenly into the muffin pan liners of sprayed muffin cavities. Fill until about 3/4 full. Top with your cinnamon oat topping.
8. Bake muffins for 18 – 20 minutes. Muffins are ready when a toothpick comes out clean.
9. Remove muffins from oven and let cool for about 5 minutes before removing and moving to a cooling rack.
10. Enjoy your new healthy pumpkin cranberry treat!

Pumpkin Carrot Cranberry Muffins

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snack

Servings 12 muffins

Ingredients

  

• 2 Tbsp flax meal
• 5 Tbsp water
• 1 cup pumpkin puree canned
• 1 cup finely shredded carrots
• 1/2 cup maple syrup
• 1/4 cup vegetable oil or canola oil
• 1 tsp vanilla
• 2 cups whole wheat pastry flour regular whole wheat flour works too
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dried cranberries we used Craisin’s
• 1 cup chopped pecans optional

Instructions

 

• Preheat your oven to 350 degrees F.
• Add muffin liners to a muffin pan, or spray generously with non-stick baking spray. (Note: if you use liners, we suggest the parchment paper baking cup kind, as these muffins tend to stick to regular paper liners. Or, do what we do – spray the heck out of our pan with non-stick baking spray. They should come out just fine that way!). Set pan aside.
• Combine your dry ingredients (flour, baking soda, spices, salt) in a small bowl and set aside.
• Add all wet ingredients to a blender or food processor (or hand mix and mash if you don’t have one – no problem!). Blend until smooth and combined.
• Finish by adding in the dry ingredients and blend for 15-20 seconds. Scrape down your blender or bowl, then mix/blend for another 20 seconds. Do not over mix! When in doubt, stop and hand mix the rest.
• Lastly, fold in your dried cranberries and chopped pecans.
• Scoop your batter evenly into the muffin pan liners of sprayed muffin cavities. Fill until about 3/4 full. Top with your cinnamon oat topping.
• Bake muffins for 18 – 20 minutes. Muffins are ready when a toothpick comes out clean.
• Remove muffins from oven and let cool for about 5 minutes before removing and moving to a cooling rack.
• Enjoy your new healthy pumpkin cranberry treat!

Keyword blender muffins, healthy muffins, muffins, pumpkin recipes