Carrot Pumpkin Spice Muffins


  • 6 eggs, beaten
  • 1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
  • 1/2 cup butter, clarified butter/ghee, or coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1 mashed banana
  • 1/2 cup coconut flour
  • pinch of sea salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 3 cups shredded carrots (approximately 4 large carrots)
  • optional: 1/4 cup raisins or dried cranberries
  • 1/2 cup chopped walnuts for crunch


  1. Preheat oven to 350f

  2. Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and banana together in a large mixing bowl

  3. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined

  4. Gently fold in the carrots and optional raisins or cranberries

  5. In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining whereas standard papers may easily stick!)

  6. Bake for 35-40 minutes

  7. Change it up!

  8. Add 1/2 cup chopped walnuts for crunch

  9. If you don’t have carrots, try adding shredded zucchini or sweet potato

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