Pumpkin Carrot Muffin Recipe

by katerina on January 15, 2009

These pumpkin carrot muffins are not only healthy but also soft and delicious. Each muffin is less then 100 calories and the addition of sunflower seeds gives them a nice crunch. They are super quick to put together and everyone loves them.

I have made this modified muffin recipe below twice now and my only caution is to be careful when you check that they are done – mine took way longer then the original recipe suggested.

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Pumpkin Carrot Muffins

(12 muffins)
Adapted from here

1/2 cup canned pumpkin
1/4 cup honey
4 egg whites
1/2 cup plain yogourt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 teaspoons baking powder
1 cup carrot, grated
3/4 cup raisins
1/4 cup sunflower seeds
1 cup whole wheat flour

Preheat oven to 375F. In a large bowl combine pumpkin, honey,eggs, yogurt, soda, cinnamon, baking powder and salt. Whisk for a minute. Stir in raisins, carrots and sunflower seeds. Gently stir in flour but don’t over mix. Bake for 20 minutes then check. Mine took about 30 minutes.

Aren’t pumpkin muffins the best? No oil, I love that! Plus then you have leftover canned pumpkin to add to your oats in the morning.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time:40 minutes
Calories(approximate per serving): 125

{ 17 comments… read them below or add one }

Sylvie January 15, 2009 at 7:32 pm

Mmmmmhhhh, those look and sound great and even better that they are healthy, too!


Elra January 17, 2009 at 3:41 pm

Pumpkin muffins sounds like a good treats for breakfast.


Pam January 17, 2009 at 9:25 pm

I am always looking for healthy muffin recipes!


Holler January 18, 2009 at 8:01 pm

Those sound and look good! I was just saying to someone else, that it would be handy if we could buy canned pumpkin here, sometimes it is a faff to have to cook it and blitz it before you even start a recipe.


katiez January 22, 2009 at 1:35 pm

They look great! I use yogurt a lot in baking as I can’t usually find sour or buttermilk.. And we love pumpkin.


Meg January 27, 2009 at 8:21 pm

I love anything pumpkin and these look amazing!


Bridgett January 28, 2009 at 11:49 pm

These looks perfectly comforting! delicious.


Caitlin at Healthy Tipping Point January 29, 2009 at 5:15 pm

hahahah that britney comment on my blog was freaking awesome!


Jeremy April 5, 2009 at 6:36 am

My cousins are going to visit our place next week. So I’ve been looking at cookie recipes with pumpkin. I think this would be just perfect for them and these muffins sound so tasty.


jane November 15, 2010 at 8:25 pm

what can I substitute for yogurt to make these non-dairy?


katerina November 16, 2010 at 8:27 pm

It is tricky as there is already pumpkin there, you could try soy yogurt or maybe apple sauce?


Lauren July 24, 2011 at 12:50 pm

What did I do wrong? Mine came out tasting salty! :(


katerina July 25, 2011 at 7:46 am

I am not sure Lauren. I would guess either a) your pumpkin had a lot of salt b) you accidentally did 1/2 tablespoon or a full teaspoon or c) you were using a saltier kind of salt?

There is a difference between sea salt, kosher salt and table salt… That said I woudl be surprised if it made a big difference.


Kay edwards February 7, 2012 at 6:19 pm

These might have been good, but way too much
Salt/baking soda. All I could taste was salt


katerina February 9, 2012 at 9:28 am

@Kay I am sorry to hear that I will have to re-test it..


Sarah Rose March 17, 2012 at 5:32 am

These are the best healthy muffins I have ever made (and I have made A LOT). A few notes:
*Your recipe instructions don’t mention adding flour.
*I subbed the second tsp of cinnamon for 1/4 tsp cloves, 1/4 tsp ginger, and 1/4 tsp nutmeg.
*I didn’t have any raisins, so I used chopped, dried apricots.
This one is a keeper!


katerina March 20, 2012 at 11:34 am

Hey Sarah, glad you are enjoying them!

(I checked and I do talk about adding flour, probably just after you expected)


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