Easy Pecan Carrot Muffins

The perfect moist and tender carrot muffins studded with pecans and perfectly spiced are a true treat, any time of the day.

Easy Pecan Carrot Muffins

Ingredients

Full recipe with amounts can be found in the recipe card below.

  • Flour. I used cake flour but all purpose will also work.
  • Baking powder. 
  • Baking soda.
  • Salt. 
  • Brown sugar. 
  • Granulated sugar. 
  • Eggs. 
  • Oil.
  • Buttermilk.
  • Cinnamon.
  • Ground ginger.
  • Nutmeg.
  • Ginger.
  • Cloves.
  • Carrots.
  • Pecan nuts. 

Carrot muffin batter

How to make carrot muffins

  1. Make the batter: In a large mixing bowl, whisk together all the dry ingredients. In a separate bowl or jug, whisk together the eggs, oil, buttermilk and vanilla. Pour the wet ingredients into the dry and mix until well combined. Fold in the grated carrots and pecan nuts.
  2. Bake: Line muffin pans with paper liner then fill each liner with the batter. Top with a sprinkle of chopped pecans (optional). Place the pans in a preheated oven and bake for 20-25 minutes until a skewers inserted comes out clean. Remove from the oven and allow to cool before serving.

How long do carrot muffins last?

Kept covered at room temperature, these muffins will last 3-4 days. They freeze very well too and can be frozen for up to 3 months.

Easy Pecan Carrot Muffins

Can I add icing to these muffins?

You absolutely could. A simple cream cheese icing will be delicious or make a simple orange glaze by mixing icing/powdered sugar, milk and a little orange juice then drizzle over the warm muffins.

 

Easy Pecan Carrot Muffins

Muffin recipes

  1. Healthyish double chocolate muffins
  2. Cinnamon brown sugar pumpkin muffins
  3. Easy healthy blueberry muffins

Easy Pecan Carrot Muffins

The perfect moist and tender carrot muffins studded with pecans and perfectly spiced are a true treat, any time of the day.
4 from 4 votes
Print Pin Rate
Course: Baking
Cuisine: American
Keyword: Carrot cake muffins, Carrot muffin recipe, Carrot muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 309kcal
Author: Alida Ryder
Servings: 18

Ingredients

  • cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • pinch of ground cloves
  • 1 tsp salt
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 cup canola oil
  • 1 cup buttermilk
  • 3 cups grated carrots
  • 1 cup pecans roughly chopped

Instructions

  • Preheat the oven to 180°C/350°F and place paper liners in standard muffin pans.
  • In a large mixing bowl, whisk together all the dry ingredients.
  • In a separate bowl or jug, whisk together the eggs, oil, buttermilk and vanilla.
  • Pour the wet ingredients into the dry and mix until well combined.
  • Fold in the grated carrots and pecan nuts.
  • Transfer the batter to the prepared muffin pans, filling each hole to the top.
  • Top with a sprinkle of chopped pecans (optional).
  • Place the pans in the oven and bake for 20-25 minutes until a skewers inserted comes out clean.
  • Remove from the oven and allow to cool before serving. 

Nutrition

Calories: 309kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 246mg | Potassium: 206mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3627IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg