Pumpkin Carrot Muffins
Shannon Clark
Shannon Clark
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278 Calories
15 g Carbs
4 g Protein
22 g Fat
Total Time
12 servings

The pumpkin flavor gives these muffins the feel of the season, but the low-cal ingredients deliver solid nutrition. They're a great addition to Halloween festivities.


  • 1 cup almond flour
  • ¾ cup oat flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 whole egg
  • ¼ cup agave syrup
  • 1 serving (1/2 cup) pure pumpkin
  • ½ cup chopped carrots
  • ¼ cup raisins
  • ½ cup skim milk
  • 1 cup coconut oil

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  1. Heat oven to 400 degrees F.
  2. Combine flours, baking powder, salt, cinnamon, and pumpkin spice.
  3. In another bowl, mix egg, agave syrup, milk, raisins, and coconut oil.
  4. Purée carrots and pumpkin together and then combine with wet ingredients.
  5. Mix wet and dry ingredients and then pour batter into a non-stick muffin tin.
  6. Bake for 15-18 minutes, or until toothpick comes out clean.
  7. If desired, top muffins with fat-free cream cheese.

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