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Muffins are a great way to pack the seasonal flavors of fall into a few yummy bites. Now carrots might not be a staple in fall, but they do go well together in these gluten-free pumpkin carrot muffins. Pumpkin and carrot create a great duo in muffins due to their complementary flavors and textures. The pumpkin contributes a warm earthy sweetness while the carrots add a mild natural sweetness and a pleasant crunch. Be sure to check out our suggested fall pairing at the bottom!

pumpkin carrot muffins

how to make gluten-free pumpkin carrot muffins

INGREDIENTS :

  • 1 ⅓ C pumpkin puree 
  • 1 C carrots, shredded 
  • 1 ½ C gluten-free flour 
  • 1 t baking soda 
  • 1 T cinnamon 
  • ½ t salt 
  • ½ C granulated sugar 
  • ¼ C brown sugar 
  • ⅓ C vegetable oil 
  • ½ C milk, oat or almond 
  • 2 eggs 
  • 1 t vanilla extract 
  • ½ C walnuts, chopped 
  • ⅔ C raisins 
  • rolled oats, for topping
pumpkin carrot muffins

METHOD

Preheat the oven to 350 degrees. Line a muffin tin with liners or grease to prevent sticking. 

In a large bowl whisk together wet ingredients: pumpkin puree, eggs, milk, oil, and vanilla extract. Set aside. In a second large bowl, whisk together dry ingredients: gluten-free flour, salt, baking soda, cinnamon, and both types of sugar. Set aside. Combine bowls of wet and dry ingredients and mix together thoroughly. Fold in the carrots, walnuts, and raisins. 

Fill each lined muffin tin with batter to the top then sprinkle with rolled oats. Bake in the oven for 20 – 25 minutes. Check the batter with the toothpick method. Once removed from the oven, let the muffins sit in the tin for an additional 3 – 5 minutes. Buon Appetito!

Notes

Disclaimer: This post contains affiliate links. This means we may earn a commission should you choose to make a purchase using our link. We love all of these products, and hope you will too!

Gluten-free baking can be a pain in the butt-nut-squash! No seriously, we have had our qualms with gluten-free baking so we have compiled four main tips for you so that it doesn’t turn into a messy meltdown.

  1. Keep It Simple: Going for a complex gluten-free recipe? Maybe think about picking one that is a bit more simple this round.
  2. Stay Consistent With Gluten-Free All-Purpose Flour: We really like using Bob’s Red Mill products and they have always been a staple for us. We used the gluten-free all-purpose flour in these gluten-free pumpkin carrot muffins.
  3. Feeling Creative?: Maybe not this time around. Do not, we repeat, do not divert from a known recipe to add your own flare. More often than not, it will go arie.
  4. Measure Accurately: Use accurate measuring cups and spoons for gluten-free flours, as they can be more sensitive to measurement discrepancies. Level off your measurements to ensure consistency. We absolutely love our stylish measuring cup set. We use these in most of our cooking videos!

suggested pairing for gluten-free pumpkin carrot muffins

For a muffin pairing, we always like to think of something that is refreshing and easy to drink. Nothing too heavy otherwise the texture might be off. That is why we think an apple cider mezcal margarita is a good pairing for these gluten-free pumpkin carrot muffins. We love our margaritas, and a fall margarita is always a staple in this cozy season for us.

gluten-free pumpkin carrot muffins

Bites

Hi there, 
We are Elise and Evan and we're so glad you are here! Cheffing up tasty bites and sips is our love language and we are very happy to share these recipes with you. We both have valuable restaurant experience and have learned a thing or two about making tasty bites and sips. Through Carnelian Cooks we are sharing all of our tips and tricks! Please provide a comment or feedback below on any recipes that you give a try. 

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