Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Course
Baking
Cuisine
American
Keyword
Carrot cake muffins, Carrot muffin recipe, Carrot muffins
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
18
Calories
309
kcal
Author
Alida Ryder
Ingredients
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
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:
309
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
37
mg
|
Sodium:
246
mg
|
Potassium:
206
mg
|
Fiber:
2
g
|
Sugar:
19
g
|
Vitamin A:
3627
IU
|
Vitamin C:
1
mg
|
Calcium:
66
mg
|
Iron:
1
mg