Packed full of tasty, yet nutritious ingredients, these healthy pumpkin carrot muffins make a wonderful, afternoon snack. They are composed of canned pumpkin, raw carrots, whole grains and oats, fiber-filled flax, and more. Cooperating with dairy and egg allergies, these muffins are quickly stirred together, require only fifteen minutes to bake, and last weeks in the freezer. You will love them! 
Preparation:
These muffins are whipped up in a couple, simple directions. Below this written tutorial, my recipe for the Healthy Pumpkin Carrot Snack Muffins is provided in a free, printable PDF. All the ingredients and their measurements are specified along with detailed instructions to guide you through the baking process. To begin baking, you must preheat your oven first thing.
Secondly, measure out raisins, coconut, and shredded carrots. These crunchy elements supply pleasant textures in every bite. While different textures enhance the muffins, the shredded carrots need to be diced. I used a Pampered Chef cutting tool. Using a mini food processor to dice your carrots is suggested in the official recipe.
Next step: measure your oats- good Old Fashioned oats! Their presence lays nicely within the sweet and spicy folds of pumpkin cake.
You’ll also want to measure out all of your dry ingredients and sift them together. Included in the dry ingredients is ground cinnamon and pumpkin pie spice. Like two peas in a pod, cinnamon and pumpkin pie spice pair together as a lovely flavor combination.
Making the Batter:
Also extremely flavorful, your can of 100% pure pumpkin can be dumped into bowl with the honey. These two ingredients essentially sub the butter and cane sugar normally used in a cake batter. However, they also give an earthy vibe to these trim snack muffins.
Mix the glob of canned pumpkin and honey together. Afterwards, blend ground flax seeds, the egg-substitute, into the mixture.
Moving on, this next part is tricky. According to my recipe PDF below, you need to add half of the dry ingredients to the batter and mix. Then, blend in the water. Finally, dump the other half of dry ingredients into the batter and mix again.
Now, fold in the carrots, raisins, oats, and coconut, and the muffin mix is complete!
Baking the Muffins:
Smooth, but thick, the muffin mix can be distributed into greased muffin rounds, and bake for fifteen minutes in your preheated oven. This batter yields 18 snack-sized muffins. By making 12 muffins instead of 18, you can make a more breakfast-worthy batch if desired.
When the timer dings, remove the muffins from the oven and let them cool for ten minutes. You can set the cupcakes on a cooling rack to cool completely. Serve immediately, store in fridge for up to four days, or freeze and reheat when you are ready to sit down to one of these delicious snacks!
Print your Healthy Pumpkin Carrot Snack Muffin Recipe right now and get baking!
“But he answered, ‘It is written, ‘ ‘Man shall not live by bread alone, but by every word that comes from the mouth of God.’ ‘”
~Matthew 4:4
