Pumpkin Carrot Muffins

Pumpkin Carrot Muffins breakfast dessert recipe

These Pumpkin Carrot Muffins are one of my favorite recipes to bake during fall. They’re light, fluffy, and just the right amount of sweetness. I love that they’re filled with carrots, zucchini, and of course pumpkin! It’s a great dessert to have for Friendsgiving, Thanksgiving, or even Christmas. It’s a guaranteed crowd pleaser! I love pairing them with cream cheese frosting but you can do without and enjoy them for breakfast with coffee or tea! 

For another delicious dessert, check out this Lemon Lavender Cupcake recipe.

What You'll Need:

+ 2 cups Flour

+ 1 tsp. Cinnamon

+ 1 tsp. Pumpkin Pie Spice

+ 1/2 tsp.Salt

+ 2 tsp. Baking Soda

+ 2 cups grated Carrots

+ 1 cup grated Zucchini

+ 1 cup pure Canned Pumpkin

+ 1 cup shredded Sweetened Coconut

+ 4 Eggs

+ 1 cup Sugar

+ 1 1/2 cups Oil of choice (Canola, Vegetable, Coconut)

+ 3 tbsp. Milk

+ Top with Cream Cheese Frosting (optional but highly recommended 😋)


1. Combine all ingredients.

2. Bake at 350 degrees for approximately 25 minutes.

3. Enjoy!

Here’s a video of how I put the Pumpkin Carrot Muffins together!

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