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Home » Breakfast

Published: Nov 16, 2011 · Updated: Oct 27, 2022 by Carole Jones · 27 Comments

Spiced Carrot Muffins

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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

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  • 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
  • 3/4 C plain 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

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades


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Categories: Breads Tags: Bread, Carrot, Muffins

Filed Under: Breads
27 Comments

About 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.

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Comments

  1. kendra says

    September 25, 2014 at 9:40 pm

    I love this recipe! It is really tasty and I realized I can make any kind of muffin using this recipe! Thanks

    Reply
    • Carole says

      September 26, 2014 at 8:48 am

      So glad you loved it Kendra! I hope you come back again to find another one you love -Carole

      Reply
  2. Julie says

    October 22, 2014 at 9:00 pm

    Could you sub coconut oil for the butter?

    Reply
  3. Carole says

    October 23, 2014 at 5:39 am

    Julie- I think it should work, but I can’t guarantee the result having never made them with it. Let me know how they turn out

    Reply
  4. Krystal says

    November 02, 2014 at 3:03 pm

    Is it normal that the batter is really thick?

    Reply
    • Carole says

      November 02, 2014 at 4:18 pm

      Krystal – without seeing it, it would hard for me to know what “really thick” is. Wish I could be more help!

      Reply
  5. Lorinda says

    January 23, 2015 at 10:01 am

    Yes, I found this to be very thick. I added 1Tbsp addt’l butter, 2 Tbsp addt’l milk, 1/2 c applesauce. Everything mixed up well after that.

    Reply
    • Carole says

      January 25, 2015 at 9:57 am

      Glad you got them to work for you Lorinda

      Reply
  6. C Berry says

    February 03, 2015 at 9:57 am

    This is my toddler’s favorite muffin by far…I sub a few things though to make them a little healthier for her.
    – 1 cup white flour and 3/4 cups wheat flour
    – add 1/2 cup milk to thin batter (we use almond milk)
    – flax egg instead of egg
    – coconut oil for the butter
    Everyone who has tried them loves them!

    Reply
    • C Berry says

      February 03, 2015 at 10:01 am

      I almost forgot- we sub Greek yogurt for regular yogurt too- so good!

      Reply
    • Carole says

      February 03, 2015 at 10:52 am

      Thanks for sharing all your substitutions! I love when people can take a recipe of mine and make it work for their needs.

      Reply
  7. Brittany says

    April 08, 2015 at 1:21 pm

    how many calories are in these ?

    Reply
    • Carole says

      April 08, 2015 at 3:26 pm

      I don’t have that information Brittany but there are a lot of great nutrition calculators online that are super easy to use! -Carole

      Reply
  8. Erin says

    April 16, 2015 at 5:43 pm

    Love this recipe. I had leftover buttered carrots from Sunday supper and used those. I added Greek yogurt and cranberries. The color is beautiful pale orange. Not at all the usual brown muffin. They could pass as cupcakes with a little cream cheese frosting. Moist, tender and delicious. Thank you Carole!!

    Reply
    • Carole says

      April 16, 2015 at 9:36 pm

      I love the changes you made Erin! Thanks for sharing them -Carole

      Reply
  9. Phaedra says

    May 05, 2015 at 12:06 pm

    I was reading through the recipe and realized we didn’t have any plain yogurt. I was Saad because I really wanted to make them. Then, I realized we had sour cream, so I used that instead. It turned out.

    Reply
    • Carole says

      May 05, 2015 at 1:17 pm

      So glad you made it work Phaedra!

      Reply
  10. Marla says

    October 18, 2015 at 9:07 pm

    Just wondering if you have ever used frozen shredded carrots? This sounds like a good recipe and we are going to have an abundance of carrots from our garden this year, so I thought I could shred and freeze some to use for this. Thanks!

    Reply
    • Carole says

      October 19, 2015 at 7:47 am

      Hi Marla! I have never used frozen carrots but I think they would work just fine 🙂

      Reply
  11. Anne says

    December 01, 2015 at 10:19 am

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

    Reply
    • Carole says

      December 01, 2015 at 11:22 am

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

      Reply
  12. Regina Littral says

    January 15, 2018 at 4:56 pm

    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.

    Reply
    • Carole says

      January 17, 2018 at 9:40 pm

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

      Reply
  13. Erin kropp says

    September 14, 2018 at 2:25 pm

    How much yogurt do you need for this recipe?

    Reply
    • Carole says

      September 18, 2018 at 12:21 pm

      it is 3/4 of a cup.

      Reply
  14. Dayna Olson says

    April 03, 2022 at 3:21 pm

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

    Reply
    • Carole says

      April 06, 2022 at 3:14 pm

      Glad you made a version that worked for your needs!

      Reply

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