Paleo Pumpkin Carrot Pecan Muffins

Introduction

These Healthy Pumpkin Carrot Pecan Muffins are packed with so many flavors and nutrients making it the perfect treat of all time. These make an excellent breakfast or snack and your family will adore them!

Why Make This Recipe

If you want a delicious and healthy option for breakfast or snacks, these muffins are a great choice. They are moist and flavorful, plus they bring in the goodness of pumpkin, carrots, and nuts. It's a simple way to sneak in some veggies!

Healthy Pumpkin Carrot Pecan Muffins!

These are quite simple muffins to make and they come together quickly. Below, how to batch it out in a way that will make your entire house smell warm and embrace-y.

Ingredients

• 1/2 c ( 60 g) unbleached all purpose flour
• 1/2 cup WWPF (60g)
• 1½ tbsp chia seeds (optional)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground ginger
• pinch ground allspice
• pinch ground cloves
• ½ teaspoon kosher salt
• ¾ cup canned pumpkin puree
• ¼ cup granulated sugar
• 3 tbsp (45 mL) melted coconut oil or vegetable oil such as canola, safflower
• 1/2 tsp vanilla extract
• Two large eggs, at room temperature
• 1½ cup shredded carrot indicated (about 2-3 carrots)
• 1/3 cup of coarsely chopped toasted pecans or walnuts
• 1/4 cup zante currants or raisins (optional)
• splash pumpkin seeds (dust on top, about 1 tsp)

Directions

1. Lightly grease an 8" x 8"x (20cm x 20 cm) baking dish Preheat oven to *375°F* oven rack in center. Line a 12-cup muffin tin with paper liners.
2. Whisk together the all purpose flour, whole wheat pastry flour, chia seeds baking soda cinnamon cardamom ginger allspice cloves and salt in a medium bowl. Set aside.
3. Whisk the pumpkin puree, sugar, melted coconut oil and vanilla into a large mixing bowl until smooth. Now one by one add the eggs and whisk completely. Slowly combine the flour mixture until just blended. Fold in the grated carrot, pecans and currants (if using).
4. Fill each muffin cup almost to the top — I like a spring-loaded cookie scoop for this. Add pumpkin seeds.
5. Bake 20 to 22 minutes, until the tops spring back when lightly pressed and toothpick inserted into centers come out clean. Cool the muffins in the pan for 5 minutes on a wire rack, then remove them to cool completely on the rack. Eat them warm, or at room temp!