Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life
Blog, Halloween, Healthy Eating, Holiday, Recipes, Thanksgiving

Spiced Pumpkin Carrot Muffins

Fall, lovely fall!!  Makes me think of Thanksgiving, Halloween, family time, pumpkins, leaves falling, gourds, apple cider, and yes now, Spiced Pumpkin Carrot Muffins – These muffins are so going to be a staple in my fall/winter baking routine.  They are that good!!

As any baker would do, I had to taste test them immediately when they got out of the oven to see how they came out.  Amazing!  I was kind of surprised: I’m a decent baker, soo that’s not it (aahheemm) but because I made them with less sugar and oil than the recipe called for and did not make the frosting yet.  The recipe I adapted them from  (which is unavailable online but can be found in this months issue of Natural Health Magazine:() has them listed as cupcakes – but these are just not cupcakes….  Not in a bad way, just not cupcakes.

I loved them so much, I had to give them one more taste test before they were packaged up and delivered:)

They did not disappoint!  I microwaved for ~30 seconds and enjoyed mine with a hot mug of apple cinnamon tea.  Did I mention I love this time of year?!?  It was a perfect snack!  These “cupcakes” are not only delicious but nutritious as well! 🙂  They are packed with whole wheat flour, fruit, carrots, walnuts and even a little coconut oil.  I decided to leave the frosting off but you be the judge – I think you’ll enjoy them either way!

Happy Halloweeeeeen! 🙂  Oooh and stay tuned for where these “cupcakes” are headed 🙂

Spiced Pumpkin Carrot “Cupcakes” 

Yields: 12

For Cupcakes:

½ cup unsweetened canned pumpkin puree

1 8 ounce can crushed pineapple, drained (as much as you can)

1 cup shredded carrots

½ cup raisins

½ cup dark brown sugar

1 large egg

1 large egg white

2 Tablespoons coconut oil (melted)

1 1/3 cup whole wheat pastry flour ( I used Bob’s Red Mill)

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

½ teaspoon baking soda

½ teaspoon salt

¼ cup chopped walnuts

For Frosting:

6 ounces of reduced fat cream cheese

¾ cup confectioners’ sugar

1 teaspoon vanilla extract

2 Tablespoons chopped candied ginger (optional)

To make cupcakes: Preheat oven to 350 degrees. Mix pumpkin puree in large bowl with pineapple, carrots and raisins. Stir in sugar, egg, egg white and melted coconut oil.

In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to wet ingredients, then add walnuts and stir until blended.

Spoon batter into cupcake wrappers and bake for 27-30 mins. Let cupcakes cool in pan, then transfer to a plate.

To make frosting: Combine cream cheese, sugar, and vanilla in a medium bowl. With mixer on low speed, blend until smooth.  Frost cupcakes and garnish with candied ginger.


Check out my weekly meal plans here!!

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1 Comment to “Spiced Pumpkin Carrot Muffins”

  1. I wish I could write like you. Thanks for the updates and information.

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