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As the fall season approaches, the culinary world often turns to seasonal ingredients that capture the essence of autumn. Pumpkin and carrots are two such ingredients that shine during this time, creating a sumptuous backdrop for baked goods. The incorporation of these vegetables into muffins not only enhances their flavor but also infuses them with nutrition, making them a guilt-free indulgence.

Pumpkin Carrot Muffins

Indulge in the fall flavors with these delicious pumpkin carrot muffins! Perfect for breakfast, snacks, or dessert, they combine the earthiness of pumpkin with the sweetness of carrots for a wholesome treat. Packed with vitamins and fiber, these muffins are nutritious and satisfying. Easily adaptable for vegan or gluten-free diets, they're a hit at gatherings. Bake a batch and enjoy the cozy aroma of autumn! #PumpkinMuffins #HealthySnacks #Baking #AutumnRecipes #CarrotMuffins
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Ingredients
  

1 cup canned pumpkin puree

1 cup grated carrots (about 2 medium carrots)

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, combine the pumpkin puree, grated carrots, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk together until smooth and well combined.

      In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; a few lumps are okay.

          If using, fold in the chopped nuts and raisins or chocolate chips until evenly distributed.

            Divide the batter evenly among the muffin cups, filling each about two-thirds full.

              Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins