Friend, today I leave you a recipe that smells of autumn and goodness: pumpkin and carrot muffins 🥧🎃.
They are healthy and soft treats, perfect for breakfast, a snack, or to take to the office. If you are looking for pumpkin recipes, carrot muffins, or easy autumn desserts, these muffins will win you over at the first bite!
The preparation is really simple.
Start by boiling the diced pumpkin, then mash it with a fork until you get a smooth puree. Separately, grate the fresh carrots, which will add color and sweetness to the batter. In a bowl, beat the eggs with the sugar (or erythritol, if you prefer a lighter version), then add the pumpkin, carrots, flour, and baking powder. And for a delicious touch? The essential chocolate chips, which melt during cooking and make every bite irresistible.
These pumpkin and carrot muffins with chocolate chips are perfect for those looking for vegetable desserts, butter-free muffins, or light autumn recipes. They are also ideal for children because they are rich in fiber and nutrients, but with a sweet and enveloping taste.
If you love carrot recipes, homemade muffins, and want a healthy breakfast treat, this is the recipe you absolutely must try. Let me know if you make them 🍂❤️.
- Difficulty: Very easy
- Cost: Very economical
- Portions: 9 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
- 7 oz pumpkin
- 4 oz carrots (about 2)
- 3.2 oz sugar or erythritol
- 1/3 cup sunflower oil
- 2 eggs
- 7 oz flour
- 2.1 oz dark chocolate chips
- 1 package baking powder
Tools
- 1 Baking Cup baking cups
- 1 Whisk whisk
- 1 Pot small pot
Steps
Dice the pumpkin and boil it in water until it becomes soft. Drain it and mash it with a fork until you get a puree.
Peel the carrots and grate them finely. Set aside.
In a large bowl, beat the eggs with the sugar (or erythritol) until light and fluffy. Add the pumpkin puree and grated carrots and mix.
Add oil, flour, and baking powder. Mix well until you get a homogeneous batter.
Finally, add the chocolate chips and after mixing, distribute the batter into muffin cups, filling them about 2/3 full.
Bake in a preheated static oven at 356°F for about 30 minutes, or until the muffins are golden and well risen.
The pumpkin and carrot muffins with chocolate chips are ready! 😊
✨Tips
– You can add cinnamon or vanilla for extra fragrance.
– Also great with whole wheat flour or gluten-free.
– Perfect as autumn muffins, desserts with pumpkin and carrots, or healthy muffins for kids.
