Pumpkin and Carrot Muffins
These Pumpkin and Carrot Muffins are soft, lightly sweet, and packed with hidden veggies—perfect for toddlers and babies alike. They’re easy to make in one bowl and ideal for baby-led weaning, lunchboxes, or snack time. Plus, they freeze beautifully, making them a cozy, fuss-free option for busy families.
Equipment
- Mixing bowl
- Grater
- Muffin tin
- Measuring cups and spoons
- Spoon or spatula
- Oven
Ingredients
- 1/2 cup carrot grated
- 1/2 cup pumpkin purée
- 1 cup all-purpose or whole wheat flour
- 1/4 cup milk dairy or non-dairy
- 1/4 cup honey skip for under 1 year
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or use silicone liners for easy cleanup.
- In a large bowl, mix together the grated carrot and pumpkin purée.
- Add the flour, egg, milk, honey, and baking powder to the bowl. Stir until just combined. The batter will be thick—that’s totally fine!
- Spoon the batter into each muffin cup, filling about ¾ of the way full.
- Bake for 15–20 minutes, or until the tops are slightly golden and a toothpick comes out clean.
- Let cool before serving to your toddler. For younger babies, you can break muffins into small pieces or mash slightly.
Notes
Storage: These pumpkin and carrot muffins can be stored at room temperature in an airtight container for up to 2 days. If you’d like them to last longer, refrigerate them for up to 5 days. For make-ahead convenience, you can also freeze them for up to 2 months. When ready to serve, just thaw at room temperature or warm them gently in the microwave until soft and toddler-friendly.
Age Modifications: For babies under 12 months, be sure to skip the honey and use mashed banana or unsweetened applesauce instead. This keeps the muffins naturally sweet and safe for early eaters. If you’re offering these as baby-led weaning muffins, you can mash them slightly or break them into small, soft pieces to make self-feeding easier and safer.
Allergy-Friendly Substitutions: To make these toddler muffins egg-free, simply use a flax egg (combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to gel). For dairy-free needs, any plant-based milk like oat or almond will work well. If your little one needs a gluten-free option, use a 1:1 gluten-free flour blend that’s suitable for baking.
Nutrition Boosters: You can easily boost the nutrition in these pumpkin and carrot muffins by adding a tablespoon of ground flaxseed or chia seeds to the batter. For added healthy fats and protein, stir in a spoonful of nut butter like almond or peanut butter—or use sunflower seed butter for a nut-free version. A sprinkle of cinnamon or a dash of ginger also adds cozy flavor without overpowering the muffins.
Nutrition
Calories: 32kcalCarbohydrates: 8gProtein: 0.3gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gCholesterol: 1mgSodium: 49mgPotassium: 34mgFiber: 0.2gSugar: 8gVitamin A: 1079IUVitamin C: 0.4mgCalcium: 34mgIron: 0.1mg
Tried this recipe?Let us know how it was!