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Start the fall season off right with these incredibly easy pumpkin carrot muffins! These are vegan, free of gluten and deeelicious!


Servings

12 Muffins

Total time

33 minutes

Courses

Breakfast, Dessert


Ingredients

  • dry Ingredients:
  • 3 cups oats (rolled or quick), ground
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • frozen peas
  • wet Ingredients:
  • 1 cup pure pumpkin, canned (not pumpkin pie filling)
  • 1 cup grated carrots (about 2 medium sized carrots)
  • 1 cup dairy free milk (unsweetened)
  • ¾ cup brown sugar
  • ¼ cup applesauce (unsweetened)
  • 2 tsp vanilla extract
  • optional: Pumpkin seeds for topping


Method

  1. Preheat oven to 375 °F
  2. Grease and/or line a 12 cavity muffin tin and set aside
  3. Using a food processor or blender, process oats until they are ground into flour
  4. In a medium bowl, combine all dry ingredients (oat flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and ground cloves) and whisk to combine
  5. In a large bowl, combine all wet ingredients (pumpkin, carrots, dairy free milk, sugar, applesauce and vanilla extract) and stir together until thoroughly combined
  6. Add the dry ingredient mixture to the wet ingredients, and gently stir until incorporated
  7. Spoon the muffin batter into your prepped muffin tin, filling each well completely
  8. Top the muffins with pumpkin seeds (optional)
  9. Bake in preheated oven for 18-23 minutes or until the tops are firm and a toothpick inserted into the centre of the muffins comes out clean
  10. Cool in pan for about 10 minutes, then remove muffins and allow to finish cooling on a wire cooling rack
  11. Enjoy!

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