Sheared Bliss


Pumpkin Carrot Cake Muffins
February 20, 2012, 3:36 pm
Filed under: Baking, Family & Friends, Food | Tags: , , , , ,

My baby is three months old today.  To celebrate, we went to the pediatrician.  Then, since that’s a terrible way to celebrate, I made muffins.  This is my current favorite muffin recipe, modified from this one.

  • 1 1/2 cups flour (I used Pamela’s Bread Mix.  If you use a GF flour that doesn’t contain xanthan gum you’ll want to add some.)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups shredded carrots (This is two gigantic carrots or probably more like 3 or 4 normal sized carrots.)
  • 1 cup pumpkin puree (This is about half a can of pumpkin puree if you don’t have a freezer full of the homemade kind.)
  • 2 eggs
  • 1 teaspoon vanilla
  • 4 tablespoons olive oil
  • 1 cup chunks (Use any combination of nuts and dried fruits you like here.  I like walnuts with raisins or dried cranberries.)

Preheat oven to 350°.  Put all dry ingredients including sugar in a bowl and whisk to combine.  Add shredded carrots and toss to coat the carrot shreds with flour.  In another bowl combine the pumpkin, eggs, vanilla, and olive oil.  Add the wet ingredients to the dry and mix until just combined.  Mix in the chunks.  Scoop into a muffin tin (greased or lined with muffin papers unless you really trust the non-stick power of your bakeware).  Bake for 30 to 40 minutes until they pass the toothpick test.  Eat immediately with butter or cool completely before storing in an airtight container.

Wiggles can’t eat muffins yet so he ate his lamby rattle instead.

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1 Comment so far
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That’s an awesome picture of Wiggles.

Comment by NurseK




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