Spiced Carrot Muffins

27 Comments
3 minutes
October 27, 2022
Carole JonesJump to Recipe

People are always shocked when I tell them what I do M-F mornings at 6:30 am.  Their mouths hang open slightly to discover I voluntarily teach a religious education class to 10 high school students in my area.  They are completely dumbfounded that there are 10 high school kids who would choose to do that instead of sleep.  That should be testament enough to why I love teaching these amazing young men and women.  They are truly a blessing to my life.

I wouldn’t give up this opportunity for anything, but it does cause me a bit of a struggle at home each morning.  Since my sweet hubby travels most weeks and my oldest two attend my class, the rest of the kids are left to fend for themselves.  They do a great job, but I know they miss me being home to help them get ready for school, and they are especially tired of having cereal every morning for breakfast.

Spiced Carrot Muffins

To help them break the cereal trend, I have started making batches of muffins and freezing them.  Now, instead of a boring bowl of rice crispies, they grab a muffin and some homemade yogurt instead.  It is much easier on the budget, not to mention healthier!  They really liked these muffins and they are perfect for the fall flavors.

I like to keep muffins in my freezer that are individually stored in a sandwich sized ziplock bag.  To freeze them, place them on a cookie sheet in your freezer.  When they are completely frozen, place them in a sandwich size bag, remove all the air you can, then return to the freezer.

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Spiced Carrot Muffins

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  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 3/4 C flour
  • 1/2 C sugar
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4plain yogurt
  • 4 Tb melted butter
  • 1 egg
  • 2 T milk
  • 2 C shredded carrots, about 3 medium

Instructions

  1. Preheat your oven to 375 degrees and line your muffin tin with paper liners.
  2. In a medium bowl, combine all the dry ingredients and whisk together well.  In a small bowl, whisk together the yogurt, butter, egg and milk until smooth.  Make a well in the center of your dry ingredients and pour in the wet.  Using a rubber spatula, fold the wet into the dry until about half way combined, then add the carrots and gently continue to fold until incorporated.  Do not over mix.
  3. Evenly scoop your batter into the 12 liners and bake for 20 minutes.  Remove from the muffin tin and cool completely on a rack.
  • Author: Carole Jones

Nutrition

  • Serving Size: 1 muffin
  • Calories: 157
  • Sugar: 10g
  • Sodium: 263mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 27mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

27 comments

Anne
8 years ago

Hi , I don’t have pumpkin pie spice do you know I can use instead ?

Carole
8 years ago

Hi Anne. I know it is just a mixture of cinnamon, nutmeg, all spice and ginger so add a bit of each of those!

Regina Littral
6 years ago

I used 3/4 cp. EVOO as I had no yogurt. Also added a bit more milk to thin the batter, and 1/2 cp. chopped pecans with the carrots. Bumped up the pumpkin pie spice to add another 1/2 tsp. and a sprinkle of cinnamon. These were delicious! This will be my go to recipe for carrot muffins.

Carole
6 years ago

I’m glad you were able to make them work for you Regina!

Erin kropp
6 years ago

How much yogurt do you need for this recipe?

Carole
6 years ago

it is 3/4 of a cup.

Dayna Olson
2 years ago

Had to add an additional half cup of milk and used coconut oil instead of butter and they were excellent!

Carole
2 years ago

Glad you made a version that worked for your needs!

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