The perfect moist and tender carrot muffins studded with pecans and perfectly spiced are a true treat, any time of the day.
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.
- Brown sugar.
- Granulated sugar.
- Ground ginger.
- Pecan nuts.
How to make carrot muffins
- 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.
- 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.
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.
- Healthyish double chocolate muffins
- Cinnamon brown sugar pumpkin muffins
- 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.Print Pin Rate Add to Shopping ListGo to Shopping List
- 2½ 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
- 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.
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
Hello Alida, just about to make these, but decided to hold off until I get your input. In comparing your Healthy Blueberry Muffins that have fairly reduced oil and sugar, I’d like to swap some ingredients in the Carrot Muffins to reduce the oil and sugar. What do you think about using these substitutions or do you suggest something different? 1/2C oil + 2 bananas (instead of 1C oil), and cutting both sugars proportions in half.
I also plan to substitute 1C of AP flour for 1/2C oat flour & 1/2C white whole wheat flour.
Sorry to “butcher” your recipe! It looks delicious, except my tum won’t appreciate the amount of oil and sugar:( so I typically attempt to health it up when baking as much as possible without completely destroying texture and flavor. I appreciate your expertise in helping with adjustments and look forward to hearing back!
I can’t see why all of those substitutions won’t work but please let me know what the end result is. I think the flour substitutions will work well with the oil + bananas instead of all oil.