Spiced Carrot Muffins Recipe

Spiced Carrot Muffins Recipe

How To Make Spiced Carrot Muffins

These carrot muffins are perfectly spiced goodies that are great for breakfast and even as a dessert. You can even make them ahead!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • cupsall purpose flour
  • ¾cupsugar
  • 2tsppumpkin pie spice
  • 2tspbaking powder
  • ¾tspbaking soda
  • ½tspsalt
  • ¾cupplain low fat yogurt
  • 4tbspunsalted butter
  • 1large egg
  • cupscarrots,shredded



    1. Line twelve cups of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

    2. In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture.

    3. Stir until just combined.

    4. Fold in carrots.

    5. Spoon batter into prepared muffin cups.

    6. Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.

    7. Preheat oven to 375 degrees F.

    8. Bake muffins (still frozen) for about 30 minutes until a toothpick inserted in center of one comes out clean.

    9. Transfer to a rack.

    10. Serve warm or at room temperature.


    • Calories: 176.05kcal
    • Fat: 4.75g
    • Saturated Fat: 2.77g
    • Trans Fat: 0.16g
    • Monounsaturated Fat: 1.24g
    • Polyunsaturated Fat: 0.34g
    • Carbohydrates: 30.33g
    • Fiber: 1.25g
    • Sugar: 14.85g
    • Protein: 3.50g
    • Cholesterol: 26.60mg
    • Sodium: 189.98mg
    • Calcium: 101.14mg
    • Potassium: 145.73mg
    • Iron: 1.16mg
    • Vitamin A: 253.45µg
    • Vitamin C: 1.69mg
    Share your thoughts on the Spiced Carrot Muffins recipe in the Baking and Desserts forum and let us know how your batch turned out!

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