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Healthy Pumpkin Carrot Muffins


These muffins are like pumpkin spice meets carrot cake. But with a healthy twist. Vegan, whole wheat and naturally sweetened. Great for breakfast on-the-go, as a light but satisfying snack, or as a healthier alternative for dessert. Enjoy!

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 208 kcal


  • 2 Tbsp flax meal
  • 5 Tbsp water
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup finely shredded carrots (~ 2-3 large carrots)
  • 1/2 cup maple syrup
  • 1/4 cup oil (any neutral oil like sunflower, canola, olive or avocado)
  • 1 tsp vanilla
  • 2 cups whole wheat pastry flour*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg


  1. Preheat oven to 350F and grease or line muffin tin.

  2. In a small bowl, combine the flax meal and water to create a flax egg. Set aside while you prepare the wet ingredients so it has time to gel.

  3. In a large mixing bowl, add pumpkin puree, shredded carrots, maple syrup, oil and vanilla, and stir to combine. Add in the flax egg, and stir well.

  4. In a medium mixing bowl, whisk together the whole wheat pastry flour, baking soda, salt, cinnamon, ground ginger and nutmeg.

  5. Add the dry ingredients to the wet ingredients and stir until just combined. Try not to over-mix. The batter should be thick.

  6. Spoon the batter into the greased or lined muffin tin and use the back of a spoon to help even them out if necessary. Bake for 20 minutes, or until a toothpick comes out clean. Remove from oven and let cool in the tin on a cooling rack. Enjoy!


  • I use this whole wheat pastry flour. It rocks! You could also substitute 1 cup white flour + 1 cup regular whole wheat flour in place of the whole wheat pastry flour.
  • Nutritional information is approximate.